Instructions: * Note: Bottarga is the pressed dried eggs of tuna or gray mullet.

Combine softened butter and bottarga thoroughly in glass or metal mixing bowl. Cover it tightly with plastic and place in refrigerator until needed.

Toast bread until golden but not burned. Spread bottarga butter on top and serve immediately. This bottarga butter is also very nice tossed with pasta or rice.

This recipe yields 12 to 16 crostini.

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