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
- 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.
- Spatula into a ramekin and set aside.
- Cut bread into 1/4 inch slices about 6 inches in length.
- Brush both sides with olive oil lightly, and place in a medium saute pan.
- Cook for a few minutes until you see the underside turn golden, then turn over and cook for another 2 minutes.
- Take out of pan and set aside.
- Take burrata and put in a sieve over a bowl to drain. Let stand about 5 minutes.
- Place bruschette onto a nice wood board. Take a slice of mortadella and fan it onto the bread.
- With a spoon, scoop some of the burrata and place on top of the mortadella.
- Finish with a nice drizzle of the pesto. Do the same for the rest of the bruschette.
- 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.
- 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,