Mortadella and pistachio pesto tartine

‘Tartine’ is a French word for a rustic open faced sandwich with plenty of varied toppings. This recipe is a tartine with an Italian twist because the main toppings are from Italy. It’s a bit tricky to put everything together, but incredibly good, and also beautiful. Perfect component of a buffet spread!

8 pieces

Ingredients:

2 ciabatta breads

1 clove of garlic

Olive oil for frying

Stracciatella, approx. 100 g

Chili flakes

8 slices mortadella

100 g pistachio pesto

Honey

Method:

1. Split the ciabatta bread lengthwise so that they get an open surface.
2. Fry a clove of garlic in olive oil.
3. Then fry the bread with the open surface down in the garlic olive oil.
4. Divide the pieces of bread so that there are a total of eight pieces.
5. Spread on a proper layer of stracciatella.
6. Drizzle over some honey.
7. Sprinkle over some chili flakes.
8. Fold the mortadella into triangles and fry so that they get a slightly crispy surface.
9. Put the mortars on the bread.
10. Spread a nice layer of pistachio pesto over the mortadella.

Pairs with:

Good buffet food, and all possible white and red wines go with this.