Mortadella and whipped ricotta crostini
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Mortadella and whipped ricotta crostini
Top toasted ciabatta with whipped lemon ricotta, ribbons of mortadella and a punchy pistachio drizzle, then hand them around at aperitivo hour
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (serving (2 crostini))
Calories
297Kcal
Fat
18gr
Saturates
6gr
Carbs
22gr
Sugars
1gr
Fibre
2gr
Protein
11gr
Salt
0.7gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 270g Taste the Difference ciabatta
- 4 tbsp extra virgin olive oil
- 20g pistachio kernels
- ½ x 30g pack basil, plus extra to serve
- zest of ½ lemon, plus 2 tsp juice
- 1 x 250g tub ricotta
- 4 slices Taste the Difference mortadella
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut the ciabatta into 12 slices, then place on a baking tray. Brush with 1 tablespoon of oil, then bake for 10-12 minutes. Once golden and crisp, remove from the oven and set aside to cool.
- Meanwhile, put the pistachios, basil (leaves and stalks), the remaining oil and 1 teaspoon of lemon juice in a small food processor with a pinch of salt and whiz to a pesto-like consistency, scraping down the sides of the processor as needed. Alternatively, pound together using a pestle and mortar. Use a balloon whisk to whip the ricotta with the lemon zest and remaining teaspoon of lemon juice, until smooth and combined. Roughly tear each mortadella slice into thirds.
- To assemble, spread the toasted ciabatta with the whipped ricotta. Top with a loosely folded piece of mortadella and spoon over the herby pistachio mixture. Scatter with a few small basil leaves to serve.
