Crostíní with Sardinian Caviar, Tomato, and Celery

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Sardinian bottarga, or mullet roe, should be treated like truffles—you only need a little to make a great dish, but the more the better. The bottarga is marinated in olive oil to soften its texture. For an ultimate food experience, slice bottarga at the last minute over pasta, white beans, risotto, or scrambled eggs. This bottarga recipe was given to me by Luca, the owner of the Duomo Libreria in Iglesias, Sardinia. This is the way his mother prepared crostíní with bottarga at home.


  • ½ ounces mullet bottarga
  • Extra virgin olive oil
  • Half a day-old baguette, cut into 12 slices ¼ inch thick
  • 8 cherry tomatoes
  • 2 celery ribs
  • 2 tablespoons chopped flat-leaf parsley
  • Salt and freshly ground pepper
  • Juice of ½ lemon
  • 2 tablespoons unsalted butter, softened to room temperature


  1. Use a swivel-bladed vegetable peeler to cut the mullet bottarga into very thin slices. Soak in olive oil until ready to use.
  2. Lightly brush the bread slices with olive oil. Toast on a sheet pan in a 375°F oven, turning once, until golden, about 8 minutes.
  3. Just before serving, peel, halve, seed, and dice the tomatoes. String the celery Using a mandoline, slice the celery into paper-thin strips.
  4. In a bowl, combine the bottarga, tomato, celery, and parsley. Add a pinch of salt, a good sprinkling of pepper, and the lemon juice; toss gently. Butter the bread slices, top with the bottarga mixture, and serve.