appetizers sardinian

Bottarga Crostini Three Ways

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

Pescatarian
Back to Recipes More Recipes
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

These crostini belong to the Sardinian aperitivo table, where bottarga often appears in small, sharp bites rather than only in pasta. The archive version is old-fashioned in the best way: three toppings on the same platter, all built around cured mullet roe and all meant to be eaten standing up with a glass in hand.

I like the contrast here. One crostino stays crisp and fresh with celery, one goes warm and soft with mozzarella, and one leans richer with butter and tomato. None of them is complicated. The point is to let bottarga move through different textures without burying its salt and sea flavor.

Why this works

  • Three textures, one base. The same toast becomes crunchy and grassy with celery, creamy with mozzarella, or rich with butter and tomato.
  • Bottarga used two ways. Grated bottarga blends into the oil and coats the bread evenly, while sliced bottarga gives the buttered crostini a firmer, more direct hit of flavor.
  • Built for aperitivo service. These are small, fast bites that can sit on one platter and be passed around without extra garnish or sauce.

Serve these with other Sardinian starters, not as a full meal on their own. They fit naturally next to cold seafood dishes and simple bread-based snacks.

Part of: The Sardinian Kitchen

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