Truffle Recipes

Umbrian Crostini with Summer Black Truffle

Name: Umbrian Crostini with Summer Black Truffle | LuxurEat
Total time: 20 min
Yield: Serves 4
Ingredients: 200 g country bread, cut into 8 slices; 30 g summer truffle (Tuber aestivum); 50 g extra-virgin olive oil; 1 garlic clove (about 5 g); 1.5 g fine salt

Umbrian-style crostini use garlic-scented olive oil to carry summer truffle, handled at low heat and shaved at the end to preserve its volatile aroma.

Time: 20 min
Difficulty: Easy
Serves: Serves 4

Method

Brush all soil from the truffle, rinse briefly and dry immediately.
Finely grate 20 g truffle and reserve 10 g for shaving.
Warm the oil and crushed garlic over very low heat without browning the garlic.
Remove the garlic, let the oil cool slightly, then mix in the grated truffle and salt.
Toast the bread until golden and crisp on both sides.
Spread the warm toast evenly with the truffle oil mixture.
Shave over the remaining truffle and serve immediately.

Estimated nutrition per serving

Energy: About 1,090 kJ / 260 kcal
Fat: About 13 g
of which saturates: About 2 g
Carbohydrate: About 26 g
of which sugars: About 3 g
Protein: About 6 g
Fibre: About 2.5 g
Sodium: About 400 mg

Nutrition noteEstimated per serving.

Reference region

Umbria

Suggested oil

A mild extra-virgin olive oil that will not overpower the truffle.

Professional tip

Truffle aroma is volatile, so avoid prolonged high heat; add the grated truffle only after the oil cools slightly.

Food safety

Truffles carry soil and must be brushed clean, dried and kept refrigerated.

Allergen note

Contains gluten cereals (bread).

Substitutions

Use another black truffle, adjusting the quantity to its aroma intensity.

Umbrian Crostini with Summer Black Truffle

Method

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