Bright, briny and full of texture, these Taramasalata Crostini are an easy yet impressive appetiser. Crisp golden slices of sourdough are topped with creamy Odysea Taramasalata, quick-pickled radishes for a tangy crunch, and a sprinkle of fresh chives. Perfect for sharing at a dinner party or adding a colourful touch to a meze spread.
Ingredients:
1 sourdough baguette / ciabatta loaf, sliced
1 bunch / pack radishes, thinly sliced
2 tbsp white wine vinegar
1 tsp fennel seeds
1 tsp black peppercorns
1 tsp sugar
1 tub Odysea taramasalata
1 tsp salt
Chives, finely chopped
Method:
Add the thinly sliced radishes, vinegar, fennel seeds, peppercorns, sugar, salt and enough
lukewarm water to cover. Let pickle for at least one hour until the are a deep pink colour.
Bake the bread slices in an oven at 180 for 5-10 mins until golden and crisp.
Spread the crostini with taramasalata, top with the radishes and finish with chives.
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Dining and Cooking