CookEat Recipe
Truffle Crostini
Lightly toasted buttered bread topped with thin truffle slices and their warm butter, oil and meat-jus sauce.
Method
Steps
Step 1
Gather the ingredients: 200 g narrow white loaf or baguette, cut into thin diagonal slices; 50 g fresh food-grade truffles, cleaned and very thinly sliced; 20 g butter for the hot bread; 1 tablespoon olive oil; 10 g butter for the truffle sauce; 5 g finely grated Parmesan; 5 g fine dry breadcrumbs; 50 ml ready-to-use meat jus or broth; 1 teaspoon lemon juice; A little salt and black pepper.
Step 2
Brush and clean the food-grade truffles carefully, removing all grit, and slice very thinly. Use truffles sold as edible by a reputable supplier, not mushrooms identified from a photograph.
Step 3
Coat the bottom of a small metal pan with a little of the olive oil. Arrange the truffle slices in three or four thin layers, sprinkling a little Parmesan and breadcrumbs between layers. Finish with the remaining olive oil, the 10 g butter in small pieces, salt and pepper.
Step 4
Warm gently until the fat begins to bubble, then add the small ladle of meat jus or broth and the lemon juice. Let the sauce bubble briefly, about 1–2 minutes, then remove from the heat.
Step 5
Lightly toast the diagonal bread slices. While hot, spread with the 20 g butter, then top with the prepared truffle slices and spoon over all their warm cooking sauce. Serve promptly.
Step 6
The referenced sauce also permits dried edible mushrooms instead of truffles. For that variation, use about 10 g dried mushrooms, soak until soft, rinse away grit and chop coarsely. Cook them in the same oil and butter with about 100 ml broth until fully tender, about 10–15 minutes, then stir in the Parmesan, breadcrumbs and lemon and spoon onto the buttered toast. If lemon is unavailable, about 1 tablespoon plain tomato passata may replace it in either sauce; simmer briefly to blend.
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