Bottarga and Mozzarella Canapés

Crostini di Bottarga

These are delicious hors d’oeuvres to pass before sitting down to dinner. Bottarga, a Sardinian specialty, is mullet roe that is first dried for 12 hours, pressed flat, soaked in salt water, then hung to dry for 30 days. If it is not available, these canapés are also very good with anchovies instead. Using buffalo milk mozzarella instead of cow’s milk will make a significant difference.

Preparation time: 10 minutes
Total time from start to finish: 20 minutes


  • 6 slices white bread
  • 6 ounces buffalo milk mozzarella
  • 1 ounce bottarga or 6 anchovy fillets
  • 1 tablespoon butter


  1. Preheat the oven to 375°.
  2. Trim the crusts from the bread and cut the slices diagonally in half. Place on a baking sheet.
  3. Cut the mozzarella into 12 slices, about ¼ inch thick, and place a slice on each piece of bread, taking care not to let it overhang.
  4. Grate the bottarga (the easiest way is with a drum-type grater) and sprinkle it over the mozzarella. If using anchovies, cut the fillets in half and place one half on each piece of bread. Dot each canape with butter.
  5. Bake until the bread begins to brown and the mozzarella begins to melt, about 10 minutes. Serve warm.