Ingredients Main Dish

• 1 Bruschetta Toast recipe, see below
• 1 cup raw pistachios
• 1 cup packed basil leaves, plus more for garnish
• 4 garlic cloves
• 1/2 teaspoon salt
• 3/4 cup extra virgin olive oil
• ⅓ cup Parmigiana Reggiano, grated
• Sliced Mortadella

Instructions

1. In a food processor, puree together 2/3 of pistachios, basil, garlic, salt, and olive oil until smooth.
2. Add in parmesan cheese along with the remaining 1/3 of pistachios and pulse.
3. If the mixture is too thick, add in a little olive oil at a time until it reaches the preferred consistency. For Bruschetta the pesto should be on the chunky side.
4. Assemble Bruschetta
5. Top toasted bread with the pistachio pesto.
6. Roll a slice of Fratelli Beretta mortadella, place on top of the pesto, and garnish with a cherry tomato.

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Ingredients Bruschetta Toast

• 1 loaf of crusty bread – cut into 1/2” thick slices
• 2 tablespoons olive oil
• 1 clove of garlic – peeled

Instructions

1. Preheat oven to 425 degrees
2. Slice bread into 1/2 slices, brush both sides with olive oil place in single layer on baking sheet.
3. Bake for 5 to 7 minutes, turning once, until both sides are golden brown. While still hot rub both sides with the garlic clove
4. cut side down into the pours of the bread.