(servings for 2 people)
8 slices of rustic bread (Tuscan, homemade or baguette type)
cream of mushroom soup or 300 g fresh mushrooms
1 clove of garlic
2 tablespoons of extra virgin olive oil
salt and pepper to taste
chopped fresh parsley (optional)
10-15 g fresh truffle
A quick, tasty and fine recipe for making crostini, perfect as an appetizer or finger food for special occasions.
Toast the bread slices in a nonstick pan, toaster oven, or oven at 180°C (350°F) for 5-7 minutes, until golden brown.
While the bread is still warm, spread a generous spoonful of mushroom cream on top. Add truffle shavings or a slice of carpaccio on each crouton.
If you like, add a drop of truffle oil and a grind of pepper.
Serve immediately, best if the croutons are still warm!
Variant with fresh mushrooms
In a skillet, heat the oil with the crushed garlic clove. Add the mushrooms and cook for 7-10 minutes until they are well cooked and the water has evaporated. Adjust salt and pepper, add (if you like) a pinch of chopped parsley.
