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Appetizers, Fish and Shellfish

Crostini With Bottarga

For those of us who love food and study its history, one of the most vexing questions is how an ingredient of humble origins suddenly becomes a sought-after delicacy that appears on fancy tables from L.A. to London. As often ... Read more

Total time: 25 minutes | Makes 12 to 16 crostini
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1/2 cup shaved bottarga
  • 12 to 16 slices day-old unseeded Italian bread or baguette

Step 1Combine softened butter and bottarga thoroughly in glass or metal mixing bowl. Cover it tightly with plastic and place in refrigerator until needed.

Step 2Toast bread until golden but not burned. Spread bottarga butter on top and serve immediately.

Note: This bottarga butter is also very nice tossed with pasta or rice.
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