Truffle Potato Mousse & Crispy Pancetta Crostini

This luxurious crostini features a silky-smooth potato mousse infused with rich, earthy white truffle oil, offering a comforting yet elegant base. The creamy texture is perfectly contrasted by the salty, crisp crunch of finely diced pancetta and a bright, fresh finish from a sprinkle of chives. It is a sophisticated appetizer that elevates the humble potato to gourmet status.

Meat & Poultry

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons extra virgin olive oil
oz Yukon Gold potatoes, peeled and cubed
tablespoons unsalted butter
tablespoons heavy cream
teaspoon white truffle oil
oz pancetta, finely diced
tablespoon fresh chives, finely minced
Sea salt and freshly ground black pepper to taste

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
minutes, or until lightly golden and crisp. Set aside.
Place the diced pancetta in a small skillet over medium heat and cook until it is golden brown and crispy. Remove the pancetta with a slotted spoon and drain on a paper towel, reserving the rendered fat.
Boil or steam the cubed potatoes until they are very tender. Drain them thoroughly, then mash or pass them through a ricer. Stir in the butter, heavy cream, truffle oil, and a pinch of salt and pepper until the mixture is perfectly smooth and creamy like a mousse.
To assemble, spread a generous spoonful of the warm truffle potato mousse onto each crostini. Top with a sprinkle of the crispy pancetta and a garnish of fresh chives. Serve immediately.

Chef's Tip & Pairing

For a perfect wine pairing, the earthy truffle and salty pancetta call for a wine with good acidity and minerality, such as a dry, crisp Champagne or a high-quality, unoaked Sancerre.

From the Tini Crostini Collection