appetizers sardinian

Bottarga Crostini

Three Sardinian bottarga crostini with celery, warm mozzarella, and buttered tomato versions for an aperitivo spread.

Pescatarian
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Prep 45 min
Cook 10 min
Total 55 min
Servings 4
Difficulty Easy

Ingredients

Base

Toppings

Seasoning

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Instructions

  1. Toast all 12 bread slices until lightly golden and crisp at the edges. Let them cool slightly so the toppings do not slide off.

    Tip: Do not over-toast. These are aperitivo crostini, so the bread should stay delicate enough to bite cleanly.

  2. Finely grate half of the bottarga and mix it with the olive oil to make a loose paste. Spread this over 8 of the toasted bread slices.

  3. Top 4 of the bottarga-oil crostini with thin celery strips. Use the tender inner stalk if your celery is very fibrous.

  4. Lay a thin slice of mozzarella over the other 4 bottarga crostini and run them under a hot grill just until the cheese starts to melt and stretch.

    Tip: This should take less than a minute. You want warm mozzarella, not browned cheese.

  5. Spread the remaining 4 toasted bread slices with softened butter. Lay one or more thin slices of the remaining bottarga on each piece and finish with small pieces of cherry tomato.

  6. Arrange the three kinds of crostini on a platter, alternating the toppings, and serve immediately with drinks.

Storage & Meal Prep

Assemble and serve right away. The bread softens quickly, and the mozzarella version loses its texture if reheated.

Variations

  • Use pane carasau instead of bread: For a more overtly Sardinian base, break crisp pane carasau into large shards and top them just before serving.
  • Add lemon zest to the grated bottarga: A little lemon zest sharpens the roe and makes the celery version brighter.
  • Make one topping only: If you do not want a mixed platter, double one of the three toppings and use all 12 slices for a single-style crostino.

FAQ

What is bottarga?

Bottarga is cured fish roe, usually mullet in Sardinia. It is salty, savory, and deeply marine, so a little goes a long way.

Can I make bottarga crostini ahead?

You can toast the bread and prep the toppings a little ahead, but do not assemble until the last minute. Crostini are best while the bread is still crisp.

What bread works best for these crostini?

Use small, firm slices of country bread that can hold the toppings without turning soggy. A thinly sliced rustic loaf is better than very soft sandwich bread.

Interactive Nutrition Map

4 Servings

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Fish & Seafood
Bottarga (Cured Fish Roe)
71 g
Cheese
Fresh Mozzarella
57 g
Vegetables
Celery
40 g
Cherry Tomatoes
447 g
Grains & Bread
White Bread (Crusty)
360 g
Oils & Fats
Butter (Unsalted)
21 g
Extra Virgin Olive Oil
27 g

Per Serving

442kcalCalories
18gProtein
50gCarbs
19gFat
4gFiber
Sodium
775mg34% DV
Potassium
445mg9% DV
Calcium
328mg25% DV
Iron
3.9mg22% DV
Magnesium
41mg10% DV
Vitamin C
16mg18% DV
Vitamin A
139µg15% DV
Vitamin K
16.8µg14% DV
Folate
123µg31% DV
White Bread (Crusty)
Bottarga (Cured Fish Roe)
Fresh Mozzarella
Celery
Cherry Tomatoes
Butter (Unsalted)
Extra Virgin Olive Oil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, bottarga crostini are a small way to put cured mullet roe on the table without turning it into a pasta course. I make three versions because each one handles the salt of the roe differently.

I toast the bread until the edges are crisp but the center still has some give. If the slices are too hard, the toppings fall off when you bite them.

I grate half the bottarga into olive oil for the celery and mozzarella versions. For the tomato version, I slice the roe thin and use butter underneath.

I assemble these just before serving. Bottarga is strongest when it sits uncovered, and crostini go soft fast once the toppings are on.

Part of: The Sardinian Kitchen

Related: Sardinian Ingredients Guide | Fish + Seafood Hub | Sardinian Table: Real Meals