Rosemary guttiau crostini with salmon

When you go to a Sardinian restaurant, the thing everyone looks forward to the most is the antipasto.

Or rather, a mixed antipasti sampler, a range of artfully prepared delicacies that offers the ideal way to enjoy the island’s finest offerings from land and sea at their tastiest and most attractive. Nor is it uncommon for the diners to ask to speak to the chef, hoping to pick up a few trade secrets so they can reproduce the recipes at home. Sunalle invites you to try this delicious antipasto of salmon and courgette crostini made with their Rosemary Pane Guttiau. No secrets here: give them a try and let us know what you think!

Ingredients, to serve 2

Sunalle Pane Guttiau with Rosemary
Sliced smoked salmon
Parsley
Courgettes
Black pepper
Salt, to taste
Oil

Process

Clean the courgettes and cut into thin slices; they’ll be served raw.

Wash and finely chop the parsley.

Carefully cut the pane guttiau into pieces and, on each piece, arrange two slices of smoked salmon and some sliced courgette.

Season to taste with black pepper and a pinch of salt.

Finish with a sprinkle of parsley and a drizzle of oil.