Mortadella and whipped ricotta crostini recipe
Top toasted ciabatta with whipped lemon ricotta, ribbons of mortadella and a punchy pistachio drizzle, then hand them around at aperitivo hour
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Ingredients
- 1 x 270g Taste the Difference ciabatta
- 4 tbsp extra virgin olive oil
- 20g pistachio kernels
- ½ x 30g pack basil, plus extra to serve
- zest of ½ lemon, plus 2 tsp juice
- 1 x 250g tub ricotta
- 4 slices Taste the Difference mortadella
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