Tartufo Bosco Crostini

A luxurious bite that transports you to the Italian countryside. Earthy wild mushrooms are sautéed in butter and thyme, then piled high on a crisp slice of toasted baguette spread with creamy, tangy goat cheese. A final, decadent drizzle of white truffle oil and a sprinkle of sea salt elevate this appetizer to a truly gourmet experience.

Seafood

Ingredients

1 baguette, thinly sliced and toasted
4 ounces fresh black truffle, thinly shaved
8 ounces mascarpone cheese, softened
2 tablespoons extra virgin olive oil
1 clove garlic, halved
Sea salt, to taste
Freshly ground black pepper, to taste
Microgreens, for garnish

Method

Lightly toast the baguette slices until golden brown and crisp.
While the baguette is still warm, gently rub one side of each slice with the halved garlic clove.
In a small bowl, combine the softened mascarpone cheese with 1 tablespoon of olive oil, a pinch of sea salt, and a grind of black pepper. Mix until smooth.
Spread a generous layer of the truffle-infused mascarpone mixture onto each garlic-rubbed crostini.
Arrange the thinly shaved fresh black truffle slices artfully over the mascarpone.
Drizzle with the remaining extra virgin olive oil and sprinkle with a touch more sea salt and freshly ground black pepper.
Garnish with delicate microgreens just before serving for an elegant touch.

Chef's Tip & Pairing

Pair this rich appetizer with a crisp, high-acid white wine like a Sancerre or a light-bodied, earthy red like a Pinot Noir to complement the truffle's aroma.

From the Tini Crostini Collection