Mortadella Pâté

Servings: 12

Author:

Appetizer

All Year

pistachio nut

Instructions

1 In a food processor, puree the mortadella with all of the ingredients except for
the ½ cup of pistachios until the texture is creamy.
2 Scoop the pâté into a serving bowl, cover and allow to chill in the fridge.
3 Toast the pistachios on a small cookie sheet at 350° until lightly toasted—about
5 to 10 minutes. (Coat with a little olive oil and salt beforehand, if desired.)
4 Let the pistachios cool for a few minutes, then toss them across the top of the
pâté.
5 Garnish with the rosemary for color and serve with the crostini and crackers.