Crostini with black garlic, burrata cheese and anchovies

The profound sweetness of theblack garlicthe creaminess of the burrata and the savouriness of the anchovies come together in a perfect balance. A simple, elegant crouton full of character. Our first recipe!

Gourmet Recipes
Appetiser

Ingredients for 4 persons

8 slices of homemade or Altamura bread
6 teaspoons of cream of black garlic
200 g burrata
8 fillets of Cantabrian anchovies
Extra virgin olive oil to taste
A few fresh mint leaves

Preparation

To prepare these croutons, start by toasting the bread slices until golden and crispy. As soon as they are toasted, you can lightly grease them with a drizzle of extra virgin olive oil, just to add a soft note to the base. Then spread the cream of black garlic on each slice, spreading it evenly to cover the entire surface.

Now place a spoonful of burrata in the centre, allowing the warmth of the bread to soften it slightly, and complete with a fillet of Cantabrian anchovy, left whole or slightly rolled up for a more dramatic effect.

If you like, you can add a fresh mint leaf for an aromatic and lively touch. Serve immediately, when the contrast between crunchiness and creaminess is at its best.

Anchovies, anchovies, sardines... but aren't they the same thing!
Almost, but not quite! Anchovies and anchovies are actually the same fish - theEngraulis encrasicolus, for lovers of precision - only 'anchovies' is more often used in the South and 'anchovies' in the North. The real difference is the processing: anchovies are often preserved in salt or oil. Sardines, on the other hand, are just another fish, a little bigger, with lighter flesh and a more delicate flavour. In practice: cousins, not twins!

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Crostini with black garlic, burrata cheese and anchovies

Ingredients for 4 persons

Preparation

CREAM

Weight: 70g

Black garlic cream obtained through the maturation process of 'Aglio di Voghiera D.O.P.'.

CREAM

Weight: 300g

Cream of black garlic obtained through the maturation process of organic 100% Italian garlic.