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Delicately blistered pizza crostini, creamy burrata and bursts of salty trout roe — it doesn’t take much more than that to turn a two-bite appetiser into a special occasion. This recipe for homemade crostini is a delicious and slightly unexpected addition to any holiday spread.
Crème fraîche is the traditional pairing with fish roe, but why not decadent burrata? With a shiny mozzarella-esque exterior and ridiculously creamy interior, this Italian cheese from Puglia has a mild but unmistakably luscious flavour. Its silken texture provides the ultimate backdrop for briny, amber trout roe. Piled on top of a blind-baked pizza crust cut into small squares, this bright orange and white bite is a real scene stealer. Don’t be surprised if it’s the first app in the spread to get eaten at your next party.
12-16 crostinis
15
2
By Ooni HQ
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Notes: If you have a favourite type of caviar or roe, feel free to substitute it. Burrata pairs well with most things salty and of the sea.
Ooni HQ
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