In a blender, combine the mortadella with the spreadable cheese, adding small quantities of milk until you get the desired texture and creaminess. Chop or smash the pistachios in a mortar and pestle, creating rather large pieces. Add them to the mousse (once blended) for a bit of crunch. Toast the bread. Serve the mousse in glass jars or directly spread on the toasted bread.
Mortadella Bologna I.G.P.
