Stracciatella & Mortadella Toasts

Makes 20 Little Toasts

‍

This classic "mortazza" combination of ingredients, often found in recipes hailing from the Bologna and Lazio regions in Italy, sports creamy Stracciatella with slices of mortadella and crunchy pistachio.

‍

After tasting these delicious morsels, you'll know exactly why these flavours are considered a classic. Little toasts, sometimes referred to as "crostini", are so easy to put together.

‍

Consider this your quick and easy solution for an afternoon snack! Or the perfect handheld bite to accompany aperitivo when guests come around.

250g Vannella Cheese Stracciatella

10 slices Mortadella, thinly sliced

50g Pistachio kernels, roughly chopped

1 Baguette

Extra Virgin Olive Oil, for drizzling

Sea Salt, to season

1   Preheat oven to 160°C.

2   Line a baking tray with baking paper.

3   Slice the baguette at an angle into 1.5cm thick slices.

4   Lay slices on the tray, drizzle with olive oil, and season with salt.

5   Bake for 8 minutes until crunchy.

6   Arrange the toasts on a platter.

7   Dollop a heaped teaspoon of stracciatella on each toast.

8   Halve and bundle the mortadella slices, then place on each toast.

9   Scatter over the pistachio and drizzle with olive oil.

‍