A tasty appetizer from Provence, France
- 1 baguette
- 1 cheery tomato per slice of bread
- 100gr brousse (fresh cheese)
- 20gr whole bottarga
- freshly chopped parsley
Cut the baguette in slices of 1-1.5 cm, and toast the slices if you prefer toasted crostini.
Spread them with plenty of brousse. Then, coarsely grate some whole bottarga on top, and cover with a cherry tomato cut in half.
Finally, sprinkle with the chopped parsley et voilà!