Crostini With Black Truffle Butter Recipes

Steps:

• Preheat the broiler. Grind dried porcini in a spice grinder, producing about 1/2 cup of powder. The excess will keep for about a year in a jar. Or buy porcini powder online or at some food shops.
• In small bowl, combine the butter and 4 tablespoons of porcini powder. Add salt to taste.
• Slice the baguettes into very thin slices. Place on a sheet pan and toast until golden brown on both sides.
• Spread about 1 teaspoon of porcini butter on the baguette slices. Add a good pinch of truffles, and sprinkle with minced parsley if you like and a few grinds of pepper.
• Spread about 1 teaspoon of butter on the baguette slices. Add a good pinch of truffles, and sprinkle with minced parsley and a few grinds of pepper if you like.

Steps:

• To make the dressing: In a small bowl, whisk together the vinegar, mustard, truffle paste, olive oil, and salt and pepper to taste. Set aside.
• To make the crostini: Preheat the broiler.
• Brush the cut sides of the baguette slices with olive oil, and place under the broiler just until the bread is toasted on both sides. Set aside.
• In a medium saucepan, heat 1 tablespoon of the olive oil and the butter over medium heat. Add the mushrooms and saute until they are tender and the juices, if any, have cooked away. (Wild mushrooms release almost no juices.) If the mushrooms seem dry, add a few drops of chicken stock or water and continue to cook until they're nice and tender and any remaining liquid has boiled away. (You want the mushrooms to be dry, almost crisp on the outside.) Add salt and a generous amount of pepper, and set aside.
• Spread or spoon about 11/2 teaspoons Camembert on each slice of the toast. Broil for 1 to 2 minutes, or until the cheese has melted (or maybe even disappeared).
• To assemble: Reheat the mushrooms if they have cooled, or, if you prefer, keep them at room temperature. Toss the lettuce and eggs with the dressing. Distribute on individual salad plates. Place 4 crostini on each plate, and top each one with about 1 tablespoon of the mushrooms. Sprinkle with a little parsley, and serve.

Steps:

• Preheat oven to 350°. Lay the bread slices flat on a baking sheet, and toast them in the oven for 4 minutes, turn the slices over, and toast for another 4 minutes or so, until they're light gold. Cool the toasts on a wire rack.
• If using a fresh truffle, brush it clean with a kitchen towel or vegetable brush. With a sharp vegetable peeler, shave off any tough bits from the exterior of the truffle (save these for sauces or other cooked dishes). Jarred truffles will be ready to use, without cleaning or trimming.
• Grate the truffle on the fine holes of a grater, reserving a small solid piece. Put the butter and anchovies in the mini-food processor, and pulse until smooth. Fold in the grated truffle.
• Spread the butter on the cooled crostini. Grate the reserved piece of truffle over the crostini, giving each one a dusting of truffle. Serve immediately.

Steps:

• To make the dressing: In a small bowl, whisk together the vinegar, mustard, truffle paste, olive oil, and salt and pepper to taste. Set aside.
• To make the crostini: Preheat the broiler.
• Brush the cut sides of the baguette slices with olive oil, and place under the broiler just until the bread is toasted on both sides. Set aside.
• In a medium saucepan, heat 1 tablespoon of the olive oil and the butter over medium heat. Add the mushrooms and saute until they are tender and the juices, if any, have cooked away. (Wild mushrooms release almost no juices.) If the mushrooms seem dry, add a few drops of chicken stock or water and continue to cook until they're nice and tender and any remaining liquid has boiled away. (You want the mushrooms to be dry, almost crisp on the outside.) Add salt and a generous amount of pepper, and set aside.
• Spread or spoon about 1 1/2 teaspoons Camembert on each slice of toast. Broil for 1 to 2 minutes, or until the cheese has melted (or maybe even disappeared).
• To assemble: Reheat the mushrooms if they have cooled, or, if you prefer, keep them at room temperature.
• Toss the lettuce and eggs with the dressing. Distribute on individual salad plates. Place four crostini on each plate, and top each one with about 1 tablespoon of the mushrooms. Sprinkle with a little parsley, and serve.

Steps:

• Spread the bread slices lightly on one side with the butter and arrange them on a tray, buttered side up. Place in a 400-degree oven and bake about 6 minutes, until crusty but not dry. Rub the buttered side of the toast lightly with the garlic cloves.
• Toss the salad greens with 1 tablespoon of the olive oil and a dash each of black pepper and salt, and divide the greens among 6 plates. Arrange the toast on top, one slice for each serving. Sprinkle each of the slices with 1 teaspoon of the cheese and a sprinkling of black pepper and salt.
• Using a vegetable peeler or truffle slicer, shave the truffles directly over the toast, coating each piece. Then sprinkle the toast with the remaining olive oil and a dash of black pepper. Serve immediately.