Truffle Bruschetta Recipes

PARMESAN-TRUFFLE BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Line bread slices on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper.
• Bake in the preheated oven for 10 minutes. Remove from the oven and let cool, about 10 minutes.
• While bread cools, mix ricotta cheese, grated Parmesan cheese, 1 tablespoon basil, and remaining coarse salt and pepper together in a bowl.
• Spoon ricotta mixture onto bread slices and top with remaining basil and shaved Parmesan pieces. Finish by drizzling with truffle oil and top with additional salt and pepper.

BRUSCHETTA WITH TRUFFLE

Steps:

• Wash and brush the truffle with cool water.Slice the bread.Toast the bread slices in the oven.Rub a truffle on the bread vigorously, leave a truffle aside.Season with extra virgin olive oil and some salt.Finally, garnish with thin truffle slices (use a truffle-slicer or a peeler).

TRUFFLE BRUSCHETTA

Steps:

• Heat 2 tablespoons truffle-infused oil in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 5 minutes. Add red bell pepper, parsley, and garlic to mushrooms; cook and stir until mushrooms are golden and lightly browned, about 5 minutes more. Remove skillet from heat.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Stir remaining truffle-infused oil and cream cheese into mushroom mixture until cheese melts from the heat of the skillet; season with salt and pepper. Spread mushroom-cheese mixture onto each baguette round. Arrange rounds on a baking sheet.
• Broil bruschetta until bread is warmed, 2 to 3 minutes.

TRUFFLED PARSNIP & PARMESAN BRUSCHETTA

Steps:

• Heat a griddle pan and toast the bread for about 2 mins on each side until golden and marked. Rub the cut side of the garlic clove over each piece.
• Heat the butter in a large frying pan. Add the parsnips, season with sea salt and freshly ground black pepper, then cook over a medium heat, shaking regularly until golden and softened, about 20 mins. Add a splash of water if you need to. Remove from the heat and whizz to a purée in a food processor with both of the oils. Season to taste. Set aside at room temperature if serving on the day. Can be chilled up to two days ahead.
• To serve, top the toasts with the truffled parsnip mix (it should be room temperature), scatter with rocket leaves and parmesan shavings, then drizzle with a little more olive oil or truffle oil.