Mortadella con Pistacchi e Crostini al Miele e Senape
These crostini pair delicate, pistachio-studded mortadella with a sweet-sharp honey mustard sauce and peppery rocket. The result is a fast, elegant antipasto with crisp bread, creamy folds of salume, and a nutty finish.
Ingredients
Crostini e base
- 120 gciabatta or rustic white bread, sliced
- 15 mlextra-virgin olive oil
- 30 grocket
Salsa al miele e senape
- 20 gDijon mustard
- 15 ghoney
- 5 mlextra-virgin olive oil
- 1 pinchblack pepper
Salume e finitura
- 120 gmortadella with pistachios, thinly sliced
- 20 gshelled unsalted pistachios, roughly chopped
- 5 mllemon juice
Instructions
- 1
Preheat a grill pan, skillet, or oven grill to medium-high. Arrange the bread slices and brush both sides lightly with olive oil. Toast for 2-3 minutes per side until crisp at the edges and golden, but still slightly tender in the center.
- 2
While the bread toasts, whisk together the Dijon mustard, honey, olive oil, and a pinch of black pepper in a small bowl until smooth and glossy. The sauce should be loose enough to spread easily; if needed, whisk a few drops of water into it.
- 3
Toss the rocket with the lemon juice just before assembling so it stays fresh and lightly dressed rather than wilted.
- 4
Spread each warm crostino with a little of the honey mustard sauce. Top with loose folds of mortadella rather than laying it flat; this gives the slices more volume and a softer bite.
- 5
Finish with the dressed rocket and a scattering of chopped pistachios. Serve immediately while the crostini are still crisp and the mortadella is cool and silky.
Nutrition per serving
Notes
- •For the best texture, use day-old bread; it toasts quickly and holds the toppings without becoming soggy.
- •If you prefer, rub the hot crostini lightly with a cut clove of garlic before adding the sauce, though this is optional.
- •Serve as an antipasto with olives, pickled vegetables, or a lightly chilled sparkling wine.
Background
Mortadella is one of Bologna's most iconic salumi, traditionally seasoned and studded with pistachios or fat cubes depending on the style. Serving it with bread as part of an antipasto spread is a classic Italian way to highlight the quality of the cured meat with minimal preparation.
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