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Recipe Detail Page
Mortadella Crostini with Fennel
Early Summer 2018
Omit artichoke hearts and chili flakes. Using a mandoline, cut 12 thin, pretty slices of fennel from a quarter trimmed fennel bulb. Drape fennel on top of Mortadella. Garnish with fennel fronds.
Makes 12
MORTADELLA CROSTINI WITH PISTACHIO PESTO & ARTICHOKES
Mortadella (a.k.a. the best baloney) and artichokes is a killer combo, and a cheesy pistachio pesto ups the ante. The pesto is more of a savoury nut spread than herb sauce, and it’s also terrific with pasta or roasted vegetables.
PISTACHIO PESTO
¾ cup (175 mL) unsalted, roasted shelled pistachios
⅓ cup (80 mL) extra virgin olive oil
½ clove garlic, grated on rasp
¼ cup (60 mL) chopped flat-leaf parsley
2 tbsp (30 mL) chopped mint
¼ cup (60 mL) freshly grated Parmesan
Salt and freshly ground pepper to taste
12 jarred artichoke heart wedges, drained
2 tsp (10 mL) extra virgin olive oil
12 slices baguette, cut ½ inch (1 cm) thick on bias
6 thin slices Mortadella, halved
Chili flakes to garnish
1. For the pistachio pesto, place pistachios in bowl of food processor. Pulse until finely chopped. Add oil, garlic, parsley and mint. Pulse until it forms a coarse paste. Stir in cheese. Season with salt and pepper. (Pistachio pesto will keep, covered and refrigerated for 1 week. Bring to room temperature before using.)
2. Pat artichokes dry with paper towel. Toss with olive oil. Set aside.
3. Preheat broiler to high.
4. Place baguette slices on a foil-lined heavy-duty baking tray. Broil 4 inches (10 cm) from heat until lightly browned, 1 to 2 minutes per side.
5. Spread pistachio pesto on tops of crostini. (Save rest for another use.) Drape ½ slice Mortadella on top of each. Top with artichoke hearts and sprinkle with chili flakes.
Makes 12
