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Bruschetta with mortadella, burrata, and pistachio pesto-feature-closeup on board

Bruschetta with mortadella, burrata, and pistachio pesto

Bruschetta with mortadella, burrata, and pistachio pesto, this appetizer has summer written all over it. An absolutely delicious combination of mortadella, creamy burrata, and that basil pistachio pesto, all nestled on the lovely crispy bread!

  • Total Time: 25 minutes
  • Yield: serves 2 people 1x



For the pistachio pesto

  • 1 tablespoon unsalted pistachios
  • 10 basil leaves
  • 1 tablespoon grated Parmigiano
  • 1 tablespoon grated Pecorino
  • salt & pepper to taste
  • 3 tablespoons evo oil

For the bruschetta

  • 4 slices of bread (preferrably rustic crust Italian)
  • 4 slices of mortadella
  • 1 burrata



  1. Throw basil leaves, pistachios, and grated Parmigiano and Pecorino into the food processor. Pulse 3-4 times, then slowly add the olive oil until a nice consistency forms. Don't make it too smooth, we want a little texture from the pistachios.
  2. Spatula into a ramekin and set aside.


  1. Cut bread into 1/4 inch slices about 6 inches in length.
  2. Brush both sides with olive oil lightly, and place in a medium saute pan.
  3. Cook for a few minutes until you see the underside turn golden, then turn over and cook for another 2 minutes.
  4. Take out of pan and set aside.


  1. Take burrata and put in a sieve over a bowl to drain. Let stand about 5 minutes.
  2. Place bruschette onto a nice wood board. Take a slice of mortadella and fan it onto the bread.
  3. With a spoon, scoop some of the burrata and place on top of the mortadella.
  4. Finish with a nice drizzle of the pesto. Do the same for the rest of the bruschette.
  5. Ready to serve!



You can use a hand blender to make the pesto, just use the long narrow container that usually come with the blender.

You could do the pesto the old fashion way with a mortar and pestle too. First you would grind the pistachio, the pound the basil leaves. Place this into a bowl and add the olive oil, and Parmigiano/Pecorino and mix.

You can toast the bread in the oven, too. Brush both sides with olive oil, and place into a pre-heated oven and let that bake until one side is golden. Then, turn over and do the same for the other side.

  • Author: Loreto and Nicoletta SugarLoveSpices
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Cuisine: Italian

Keywords: bruschetta, Italian cuisine, pistachio pesto, mortadella, burrata, appetizer, Mediterranean cuisine, easy food, Parmigiano Reggiano,

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