Anchovy, Salsa Verde & Burrata Crostini

Serves: 5 people

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Ingredients

1 baguette, cut into 10 slices

10 x Giorgio's Baby Burrata (30g each)

10 whole anchovy fillets

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ROASTED GRAPES

500 g (1 lb 2 oz) seedless black grapes

3 sprigs fresh thyme

4 teaspoons fresh thyme leaves

4 tablespoons olive oil

cracked black pepper

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SALSA VERDE
1–2 garlic cloves, minced 2 anchovy fillets, drained and roughly

chopped handful fresh flat-leaf (Italian) parsley leaves, finely chopped

handful fresh coriander (cilantro) leaves, finely chopped

handful spinach leaves

handful mint leaves

100 ml (31/2 fl oz) extra-virgin olive oil

zest of 1 lemon

Instructions

Step 1

Preheat the oven to 180 ̊C (360 ̊F). Arrange the sliced baguette on a lined baking tray. Brush with a little olive oil and bake for 10 minutes, until golden. Remove and set aside to completely cool. Leave the oven on to roast the grapes.

Step 2

Arrange the grapes on a baking tray. Add the fresh thyme sprigs and leaves, drizzle with olive oil and season well with salt and pepper. Gently toss to coat, then bake in the oven for 20–25 minutes until they are blistered and jammy.

Step 3

To make the salsa verde, combine all the ingredients and some salt and pepper in a food processor and blitz until smooth. Set aside.

Step 4

TO SERVE Arrange the toasted baguette slices on a large serving platter. Top some with one baby burrrata, a spoonful of salsa verde and and an anchovy fillet and some with roasted grapes and burrata. Garnish with a drizzle of olive oil.

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Notes

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