Mini mortadella, pistachio & ricotta sandwiches

Name: Mini mortadella, pistachio & ricotta sandwiches
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 20
Ingredients: 1 pack Waitrose 2 Rosemary & Rock Salt Focaccia; 1½ tbsp Essential Olive Oil; 150 g Essential Ricotta; ½ unwaxed lemon, zest; ¼ tsp freshly grated nutmeg; 75 g Italian mortadella; 15 g pistachio kernels, very finely chopped

Focaccia makes a sturdy foundation for a canapé, and is ready to take on plenty of flavour and texture. Change up the fillings to your heart’s content.

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe for a canapés and cocktails live class in December 2023. The party menu also included Haddock Scotch quail eggs, Roast beef, horseradish and Yorkshire skewers, Potato rostis, crème fraîche & dill, Chicory, blue cheese & candied walnut boats, Mince pie Eton mess and two cocktails, Rosy Cheeks and The Polar Espresso. Find out about more classes here.

0 out of 5 stars(0) Rate this recipe

Makes20
CourseCanape
Prepare20 mins
Cook5 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1 pack Waitrose 2 Rosemary & Rock Salt Focaccia
1½ tbsp Essential Olive Oil
150g Essential Ricotta
½ unwaxed lemon, zest
¼ tsp freshly grated nutmeg
75g Italian mortadella
15g pistachio kernels, very finely chopped

Method

Preheat the grill to high. Cut both focaccia open horizontally and put on a baking tray, cut-side up. Drizzle with the olive oil and grill until lightly golden (but not too crisp or it will be difficult to skewer them). Sandwich together the focaccia halves and cut each into 10 squares (cut in ½ lengthways, then into pieces widthways) so you have 20 sandwiches in total.
While the focaccia are baking, scoop the ricotta into a bowl and stir in the lemon zest and nutmeg; season and set aside.
Spread the base of each focaccia sandwich with a little lemony ricotta, top with a quarter slice of mortadella (loosely folded to fit) and scatter over the chopped pistachios. Replace the sandwich tops and secure with cocktail sticks (to avoid squashing the filling, put the cocktail stick through the focaccia top first before lowering it onto the rest of the sandwich).