Crostini with burrata cheese and smoked salmon


Leonardo Pellacani

Serve 6

With the help of a pastry cutter, cut the bread in order to obtain round croutons with a diameter of 10 cm, brush them with evoo and toast them in the oven for a few minutes. In the meantime, roll the  all salmon and use the chives to old them together, then cut  six rolls. Place the salmon rolls on the croutons and slightly open the ends ,like a flower than stuff them with a teaspoons of burrata. Complete with a ground pink pepper and serve.