- In a food processor, chop the mortadella. Add both cheeses and the milk. Blend until smooth, about 2 minutes. Use a spatula to scrape down the sides of the food processor as needed. Transfer to a bowl or serving dish. Refrigerate for 15 minutes.
- Sprinkle the mousse with the pistachios. Serve with toasted bread and antipasti, if desired.
The mortadella mousse will keep for 4 days in an airtight container in the refrigerator.