Waitrose and Partners
Mini mortadella, pistachio & ricotta sandwiches

Mini mortadella, pistachio & ricotta sandwiches

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.

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  • Makes20
  • CourseCanape
  • Prepare20 mins
  • Cook5 mins
  • Total time25 mins

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  • 1 pack Waitrose 2 Rosemary & Rock Salt Focaccia
  • 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


  1. 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.

  2. While the focaccia are baking, scoop the ricotta into a bowl and stir in the lemon zest and nutmeg; season and set aside.

  3. 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).


Typical values per item when made using specific products in recipe


274kJ/ 66kcals



Saturated Fat












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