Pistachio Pesto Mortadella Burrata Focaccia

🔥 Prep

• Measure out 200 g mortadella and slice it thinly.
• Drain 250 g burrata and tear it into bite‑sized pieces.
• Measure out 80 g shelled pistachios; reserve 40 g for toasting and 40 g for the pesto.
• Measure out 1 cup fresh basil leaves; rinse and pat dry.
• Measure out 40 g Parmigiano Reggiano; grate finely.
• Peel and mince 2 cloves garlic.
• Measure out 60 ml extra‑virgin olive oil.
• Measure out 0.75 tsp salt and 0.25 tsp black pepper.
• If using a whole focaccia (1 pcs), slice it horizontally to create a top and bottom.

🔥 Cook

• 1. Preheat oven to 200°C.
• 2. Toast the reserved 40 g pistachios in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly golden; transfer to a plate to cool.
• 3. In a food processor, Combine the basil, garlic, grated Parmigiano Reggiano, remaining 40 g pistachios, olive oil, salt, and pepper; pulse until a smooth pesto forms, scraping down sides as needed (about 30 seconds).
• 4. Spread an even layer of the pistachio pesto over the cut side of the focaccia bottom.
• 5. Layer the sliced mortadella over the pesto, then scatter the torn burrata pieces.
• 6. Sprinkle the toasted pistachios over the top.
• 7. Place the focaccia top back on (or leave open‑faced) and Bake in the preheated oven for 8–10 minutes until the bread is crisp and the cheese is just warmed.
• 8. Remove from oven, let rest 2 minutes, then slice and serve.

🔥 Serve

• Serve the focaccia warm, cut into generous squares or wedges.
• Pair with a light arugula salad dressed with lemon vinaigrette.
• Offer extra virgin olive oil and cracked black pepper on the side for drizzling.
• Complement with a glass of chilled Italian white wine (e.g., Verdicchio) or sparkling water.