BRUSCHETTA with BOTTARGA

INGREDIENTS
  • 15 thin slices of bottarga
  • 3/4 cup of celery
  • 15 medium-sized cherry tomatoes
  • 2 tablespoons of olive oil
  • 1 teaspoon of freshly ground pepper juice of 1 lemon
  • 4 slices of dark bread

INSTRUCTIONS
  1. Chop the celery and the tomatoes. Mix with the salt, olive oil and lemon juice and divide the mixture over the bread slices or over the rusks.
  2. Cut the bottarga in thin slices and lay them over the vegetables.
  3. Grind pepper over the bottarga and sprinkle with a few drops of olive oil.
    Lilian & Adam