Crostini Brousse and Bottarga Recipe

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!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s