Teller mit Crostini, belegt mit Tomate, Burrate und Sardellen, garniert mit Basilikum

Crostini with anchovies on burrata

35 minutes

Leicht

4 people

Whether as crostini, bruschetta, or Spanish pintxos, toasted white bread with high-quality ingredients is among the most popular Mediterranean appetizers. These crostini with anchovies on creamy burrata combine crispy ciabatta, aromatic cherry tomatoes, and savory anchovies to create a quick and flavorful dish. Perfect as a summer appetizer, for a tapas menu, or as a sophisticated snack with an aperitif.

Ingredients

95 g anchovies
150 g burrata, or buffalo mozzarella
1 loaf ciabatta or rustic baguette
1 pot basil
1 pinch salt
5 tbsp extra virgin olive oil
400 g cherry tomatoes, quartered depending on size
2 cloves garlic, peeled
Freshly ground black pepper

Also great with

Canned anchovies
Sardines

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Slice the ciabatta or baguette. Drizzle the bread slices with a little olive oil and toast in a pan or oven until golden brown and aromatic.
Meanwhile, quarter 400 g of cherry tomatoes and place them in a bowl. Finely chop basil and add it to the tomatoes along with a pinch of salt and some freshly ground pepper. Keep the seasoning deliberately subtle, as the anchovies will later provide an additional pleasant salty umami note.
Drain 95 g anchovies, reserving the oil. Add about half of the anchovy oil to the tomatoes. Finely chop four anchovies and also fold them into the tomato mixture.
While still warm, rub the toasted bread slices with the peeled garlic cloves. This gives them a fine, subtle garlic aroma without becoming too dominant.
Crush 150 g burrata with a fork so that the creamy core combines with the outer, slightly firmer shell. Then spread evenly on the bread slices.
Distribute the tomato mixture over the burrata. Place one whole anchovy on each crostini. If larger bruschetta slices are used, several anchovies can be distributed on them. Finally, drizzle with a few drops of extra virgin olive oil. Garnish with fresh basil leaves and serve immediately.

Tip: The combination of creamy cheese and savory anchovies works wonderfully not only with burrata. Ricotta or buffalo mozzarella also pair excellently with this recipe.