INGREDIENTS (for each bruschetta)
Amaze your guests with an appetizer that simply combines the Apulian flavors, from the sea to the land. Boil the curled octopus in lightly salted water with a little vinegar. When it is cooked, drain it and let it cool.
Toast the slice of Altamura bread on the grill without burning it, or alternatively on a cast iron plate. Rub half garlic on the bread and lay 2 or 3 octopus tentacles with a drizzle of extra virgin olive oil. Cut the Smoked Burrata and lay it on the crouton. If you like, you can add a little ground pepper.