Mortadella 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 heavyduty 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