Bruschetta with Burrata, Anchovy & Pistachio
Inspired by Armando al Pantheon in central Rome, this simple to prepare bruschetta reflects the essence of Cucina Italiana.
  • 4 thick slices of European peasant style bread
  • 1 clove of garlic, peeled and sliced into half
  • Two 4 ounce balls of Buratta
  • ¼ cup roughly chopped pistachios
  • 4 anchovies packed in salt, rinsed, cleaned and sliced into 8 fillets or 8 high quality anchovy fillets packed in olive oil
  • Extra Virgin Olive Oil
  1. If you are using the salted anchovies, place the prepared fillets on a plate and cover with oil, set aside.
  2. Drain the Buratta over a mesh strainer to remove the excess water.
  3. Set a wire rack near the area in which you will prepare the bread slices. The bread may be prepared by grilling outdoors, grilling on a stove top griddle or toasting under a broiler, the heat source must be red hot before beginning. Grill or toast both sides of the bread, watching carefully as not to burn, remove to a wire rack. Rub both sides of the hot bread slices with the cut clove of garlic and return them to the rack.
  4. Cut the burratta into halves.
  5. Drizzle or brush a bit of the olive oil from the anchovies (if you are using the salted anchovies, if not use new evoo not the oil from the anchovy tin). Lay a half of the Buratta on each of the toasted slices of bread, followed by two of the anchovy fillets and place on a serving tray.
  6. Drizzle a bit more of the olive oil over each of the bruschetta pieces, scatter some of the chopped pistachio and serve at once with your favorite Italian wine.
Recipe by LaBellaSorella at