Bottarga is salted, pressed and sun-dried fish roe. Often it comes from the tuna, but the better quality provides the mullet I also like to eat this specialty with pasta or mix it with chickpeas or white beans. It is important to cut the bottarga in very fine slices.
Preheat the oven to 180 °C. Toast the bread slices on a baking tray for about 5 minutes until golden brown, turning once to the other side.
In the meantime, cut the bottarga into very thin slices. Dress with the juice of one lemon, 2 tablespoons of oil and pepper to taste.
Place the bread slices on individual plates and brush with the remaining oil. Arrange the bottarga on top and bring the bruschette to the table.
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