CROSTINI WITH WHITE TRUFFLES
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.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 17 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 194 milligrams, Sugar 0 grams, TransFat 0 grams
CROSTINI WITH PORCINI BUTTER AND SUMMER TRUFFLES
Provided by Eugenia Bone
Categories quick, appetizer
Time 15m
Yield 48 crostini
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 1 gram, TransFat 0 grams
CROSTINI WITH BEEF TARTARE AND WHITE TRUFFLE OIL RECIPE - (4.5/5)
Provided by KrissyW330
Number Of Ingredients 14
Steps:
- 1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest. 2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce. 3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper. 4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.
CROSTINI WITH BLACK TRUFFLE BUTTER
You don't need complicated dishes to enjoy the wonderful flavor and aroma of black truffle-bread and butter will do, as this easy recipe proves. Fresh black truffle, if available, always makes great truffle butter. And fresh Norcino truffle, the Umbrian variety plentiful in season around the city of Norcia, considered the finest black truffle in Italy, makes the very best butter. Fresh is always better, but you can use a good-quality jarred Umbrian black truffle. Black truffle from other countries like France is good as well. It's sold by many specialty-food stores and Internet vendors, at a range of prices.
Yield serves 6 to 8
Number Of Ingredients 5
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.
WARM CHOPPED LIVER CROSTINI WITH WHITE TRUFFLE OIL
Chef Nancy Oakes used fresh duck livers from Sonoma County Poultry when she made these elegant crostini during the 1997 Workshop, but chicken livers work, too. She hand-chopped the warm sautéed livers with butter and a lot of sweet sautéed onion, plus just enough earthy truffle oil to make them worthy of a black-tie occasion.
Yield makes 16 crostini
Number Of Ingredients 12
Steps:
- Separate the lobes of the livers and discard any fat or veins. In a colander set over a bowl, toss the livers with 2 tablespoons salt. Let stand for 20 minutes to drain blood. Rinse the livers thoroughly in cold water, then pat dry.
- Heat 1 tablespoon olive oil in a small nonstick skillet over moderately low heat. Add the onion and a pinch of salt and sauté until soft and translucent, about 20 minutes; do not let the onion brown. Transfer the onion to a bowl. Add the remaining 1 tablespoon olive oil to the same skillet and raise the heat to medium. When the oil is hot, add the livers, sage, and several grinds of black pepper. Sauté just until the livers feel firm but not hard, about 4 minutes. They should still be pink inside. Add the livers to the onions and let cool until just warm. Chop the liver and onions together until fine, adding the butter as you chop. Season the mixture to taste with salt, pepper, and truffle oil.
- For the garnish: Heat 1/2 inch of vegetable oil in a small saucepan over medium heat. When the oil is hot enough to sizzle when you insert the end of a wooden chopstick, add the sage leaves, a few at a time. Be careful: they will pop and splatter. Cook until the leaves become crisp, about 30 seconds. Do not let them color. Transfer them with a slotted spoon to paper towels to drain briefly.
- Spread the chopped liver on baguette toasts and top with a fried sage leaf. Serve immediately.
- Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied, barrel-fermented white wine.
CROSTINI WITH BEEF TARTARE AND WHITE TRUFFLE OIL
Provided by Rick Tramonto
Categories Beef Fish Mustard Appetizer No-Cook Cocktail Party Oscars Winter Shallot Parsley Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest.
- 2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce.
- 3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper.
- 4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.
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