Bean and Lemon Crostini
Heat in a little pan about two tablespoons of olive oil.
Add the chopped shallot, the sprig of rosemary (if using) and gently fry until the shallot softens and starts to take a delicate golden colour.
Once the shallot is ready add the drained beans to the pan and a little bit more than half the quantity of the lemon juice.
Season with some salt and paper. Give it a god stir and after a minute or so take out and discard the rosemary sprig.
Take the pan from the heat and move the ingredients from the pan to a plastic container, drizzle with a little bit of olive oil and blend everything using a hand blender into a smooth paste. Taste and season if needed, also you may want to add more of the lemon juice.
Spread warm onto the prepared bread, decorate with some rosemary, grated lemon zest and a drizzle of olive oil.
Mousse of Mortadella
Whip the cream in a bowl and leave in a fridge until needed.
Cut the mortadella into smaller pieces and transfer it into a plastic container along with the parmesan and blend everything into a smooth thick paste using a hand blander.
Pass the ricotta through a fine sieve.
Move the mortadella paste along with the prepared ricotta into a medium bowl and mix thoroughly.
Take the whipped cream from the fridge. Add 2-3 tablespoons of it to the mortadella and ricotta mixture and quickly stir until well combined. Now gradually add more whipped cream and fold gently keeping all the air in. Continue adding the whipped cream until you achieve a desirable consistency. It shouldn’t be too thick nor too loose. You may not use all of the whipped cream.
If not using immediately keep it covered in the fridge until serving.