Black Garlic, Burrata, and Anchovy Crostini

Crostini with Black Garlic, Burrata and Anchovies

The deep sweetnessof black garlic, the creaminess of burrata, and the savory flavor of anchovies come together in perfect harmony. A simple, elegant crostini full of character. Our first recipe!

Recipes
Appetizer
Dietary preference: All

Ingredients for 4 people

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

Preparation

To make these crostini, start by toasting the slices of bread until they’re golden brown and crispy. As soon as you take them out of the oven, you can lightly brush them with a drizzle of extra-virgin olive oil, just to add a touch of creaminess to the base. Then spread the black garlic cream on each slice, distributing it evenly to cover the entire surface.

At this point, place a spoonful of burrata in the center, allowing the heat of the bread to soften it slightly, and top it with a Cantabrian anchovy fillet, left whole or lightly rolled up for a more visually appealing presentation.

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

Anchovies, acciughe, sardines... but aren't they the same thing?!
Almost, but not quite! Anchovies and acciughe are actually the same fish—Engraulis encrasicolus, for those who like to be precise—except that “alici” is used more often in the South and “acciughe” in the North. The real difference lies in how they’re prepared: acciughe are often preserved in salt or oil. Sardines, on the other hand, are a completely different fish—slightly larger, with paler flesh and a more delicate flavor. In short: cousins, not twins!

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