Loaded Truffle Crisps with Pistachio Pesto, Peppers and Pecorino

Inspired by the classic Tuscan sandwich schiacciata, this is a love letter to the Italian charcuterie board, reimagined on a crisp. Earthy and aromatic truffle crisps, topped with cool, milky stracciatella, two types of peppers, pickled chillies and roasted capsicum then finished with a vivid and flavourful pistachio pesto.

Build them on a board and enjoy and if you want to take things further, this makes an incredible sandwich filling. Load up a slab of Tuscan schiacciata or focaccia and you're done.

The most flavourful pesto is made in a pestle and mortar. Crushing and bruising ingredients ruptures cell walls more completely than a blender, releasing a richer spectrum of aromatic compounds and volatile oils. A blender's fast-spinning blade also generates heat through friction, which can oxidise delicate aromatics and turn basil dark before it hits the plate.

Ingredients

For the pistachio pesto:

• 1 small garlic cloves
• Pinch of sea salt
• 4 tbsp shelled pistachios
• A large bunch of fresh basil leaves (approx. 75g)
• 2 tbsp pecorino or Parmesan, grated
• 100-150ml extra virgin olive oil

For the board:

• 1 large bag crisps (180g), truffle, or plain salted crisps will do but choose a sturdy crisp)
• 150–200g stracciatella
• 1 roasted red peppers (I used jarred)
• Pickled chillies, added to taste
• A few fresh basil leaves
• 2 tbsp roughly crushed to serve
• Flaky sea salt and black pepper

Method

To make the pistachio pesto: Start with the firmest ingredients first, roughly crush the pistachios and set aside. Then work the garlic with a little salt into a smooth purée; the salt draws out the garlic's oils and mellows its bite. Work in half the pistachios (I like to add some at the end to add texture), then the basil a handful at a time, moving quickly to preserve that vivid green. Add the cheese, then slowly pour in the oil until you have a bright green, loosely textured paste.

Alternatively, pop everything into a blender and pulse until you have a rough paste — be careful not to over-blend. Season to taste.

To build the board: Arrange the crisps across your serving board or platter. Then dot the other ingredients around building layers as you go. Finish with the remaining roughly crushed pistachios, a few fresh basil leaves and freshly cracked black pepper.

Serve immediately.