Cream of Pistachio Crostini

This was a faff. But a mouth-watering faff at least. The aim had been to replicate the inside of the Sicilian Cannoli; with ricotta, sugar, vanilla, and decorative pistachios; thus, making a sweet crostino.

However, another mixed-and-muddled shopping experience saw mascarpone land in the trolley rather than ricotta. Therefore, with the help of Sister Emma, we took a swift U-turn, and created a moreish, decadent crema al pistacchio. The nuisance lies in the blanching and skinning of each nut. Though once that is out of the way, you’re back onto smooth and flat territory.

🔩 Makes 4 crostini

• 250g pack of de-shelled pistachios

• 250g tub of mascarpone

• a few sprigs of fresh thyme

1. Boil up a saucepan of water and blanch your pistachio kernels for a couple of minutes.

2. Take off the heat, drain, and place in a bowl of cold water.

3. Skin each pistachio.

4. Wipe the bead of sweat from your brow, and leave the rest of the hard work to the blender.

5. Whiz up your pistachios with a tub of mascarpone.

6. Toast your crostini, give them the compulsory raw garlic rub, and slosh on your cream of pistachio.

7. Decorate with a few sprigs of garlic, pour yourself a drink (you deserve it), and take the plunge.