Char-grilled ciabatta slices are finished with a vibrant pistachio pesto, thin mortadella, creamy burrata and a sprinkle of chopped pistachios. This easy crostini is ideal for a light lunch, snack or to serve as an elegant starter at gatherings.
Mortadella paired with pistachio and burrata is a classic Italian flavor trio you’ll often find on pizzas, focaccia and sandwiches.
If you haven’t tasted this combination before, add it to your must-try list—its balance of savory meat, nutty pesto and lush cheese is irresistible.
We’ve adapted these flavors into a simple crostini recipe that’s quick enough for lunch or an afternoon snack yet stylish enough for entertaining.
Ingredients
Ingredient notes and substitutions
- Ciabatta – we prefer ciabatta for its chewy crumb and crisp crust, but any sturdy white crusty bread will work.
- Pistachio pesto – made from fresh basil, unsalted pistachios, garlic, Pecorino Romano (or Parmigiano Reggiano) and olive oil for a rich, nutty spread.
- Mortadella – regular mortadella or mortadella studded with pistachios are both delicious choices.
- Burrata – stracciatella or buffalo mozzarella can be used, but burrata’s extra creaminess is especially lovely here.
Serving suggestions
Crostini are versatile—serve them as a light lunch, a snack or as part of an antipasto spread. Here are a few pairing ideas:
- Aperitivo or Antipasto – arrange these crostini with other small bites and drinks for an Italian-style aperitivo.
- Drinks that pair well – bright, bubbly or bitter cocktails complement the rich flavors—think spritzes or a classic bitter cocktail.
- Other nibbles – marinated olives, stuffed peppers, croquettes, taralli, artichoke bruschetta or marinated mozzarella make great companions when building a sharing platter.
More incredible crostini recipes to try
Antipasti
Fig Crostini with Prosciutto and Pecorino Cream
Antipasti
Pea Pesto and Goats’ Cheese Bruschetta
Antipasti
Stracchino and Sausage Crostini
Antipasti
Spiced Red Onion Chutney Crostini with Gorgonzola
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Mortadella, Pistachio and Burrata Crostini
By Emily
Ingredients
- Ciabatta bread, about 10 slices
- 1 ball burrata cheese, (150g / 5.3oz)
- 5 slices mortadella
- 1 small handful unsalted pistachios, chopped (for topping)
- olive oil
Pistachio pesto
- ½ cup unsalted pistachios, (70g)
- 1 cup fresh basil, (10g)
- 1 garlic clove
- ½ cup Pecorino Romano, (30g)
- ⅓ cup extra virgin olive oil, (70–90ml)
Instructions
Make the pistachio pesto
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Place pistachios, grated Pecorino, peeled garlic clove, basil and olive oil (start with ⅓ cup / 70ml) in a bowl or container. Use an immersion blender to blitz to a smooth paste. If the pesto is too thick, add a little more olive oil until you reach the desired consistency. Set aside.
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Taste and adjust seasoning if needed; generally the cheese and pistachios provide enough salt.
Grill the bread
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Heat a griddle pan over high heat. Slice the ciabatta and lightly drizzle each slice with olive oil on both sides.
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Char-grill the bread on each side until marked and crisp, then set aside to cool slightly.
Assemble
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Spread each slice with a little pistachio pesto. Top with torn pieces of mortadella to fit the bread, add a small spoonful of burrata, then a drizzle or ½ teaspoon more pistachio pesto. Finish with chopped pistachios and serve immediately.
Notes
- Serving sizes – the yield depends on the size of your bread slices. Using standard ciabatta yields about 10 crostini—ideal for an appetizer portion.
- As a lunch or snack – choose larger slices or a bigger crusty loaf and increase the toppings for a heartier serving.
- Leftover pesto – store the pistachio pesto in the fridge for up to 3 days; it may darken slightly but will remain fine to eat.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise noted.
- When using canned or jarred tomatoes, choose reliable brands for best flavor.
- Vegetable sizes are medium unless specified.
- Recipes are tested using a fan (convection) oven unless stated otherwise.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.