Crostini with Fish Roe

Method

1. Cut the stale bread into slices and toast in a pan with olive oil, garlic and parsley until golden.
2. In another pan, heat olive oil and sauté garlic and chili.
3. Add the anchovies and let them dissolve.
4. Add thinly sliced red onion and a little water, cook over medium heat.
5. Remove the outer sac from the fish roe and add them to the pan, crushing slightly.
6. Add the pitted olives and chopped parsley.
7. Grate lemon zest and add, stir.
8. Season with a little salt.
9. Serve the topping on the toasted crostini, garnish with chili and lemon zest.