“Truffle Heaven” Crostini
Fresh French Black Winter Truffle, Italian Truffle Cheese, Truffle Oil
with Shiitake and Frisée
A framed description of our “black diamond” is placed on the buffet.
This one ounce beauty is from Gourmet Attitude, importer of fresh truffles and fine truffle products in New York City. It is a good year for truffles, ours hails from the Village of Grignan in the South of France. The subterranean treasure was located by three female yellow Labrador retrievers with a family in its fourth generation of truffle hunting. I was told that dogs are preferred over pigs to hunt truffles nowadays, for one reason, it’s difficult to get a pig in and out of the car! Also, apparently the pig’s love for truffles is as ardent as ours, so she simply cannot stop herself from eating the $85/oz. delicacy. Dogs are much more obedient!
The black winter truffle is available December through March. This Fresh Black Winter Truffle (Tuber Melanosporum Vittadini) has in intense perfume with a bouquet of wet forest, humus, chocolate, and a hint of hazelnut. Our guests are surely in for a treat!
The truffle is perishable so it is shipped overnight, wrapped in a damp paper towel, accompanied by two small ice packs. I immediately toured the truffle around my office for “show & tell” then, once home, placed it in a small covered glass jar, wrapped in the damp paper towel and stored in the refrigerator until the party on the following day. Stored in this manner, a truffle should keep for about 5 days.
Just before serving the truffle is rinsed under a stream of water…
…and gently scrubbed clean with a soft toothbrush and patted dry.
To Make “Truffle Heaven” Crostini:
First, sauté sliced shiitake in a very small amount of olive oil,
with a few fresh thyme leaves, salt and pepper.
Drizzle a small amount of truffle oil over shiitake, keep them warm while preparing the crostini.
The truffle is sliced on an adjustable truffle slicer.
After lightly dressing the frisee with truffle oil, salt & pepper we shaved small bits of truffle into the bowl and tossed the lettuce. Then we adjusted the slicer to make whole slices to place on top of each crostini.
The Selezione Tartufi White Truffle Oil comes from Marx Foods. It is made with a high quality more neutral-flavored olive oil rather than extra-virgin olive oil, so the truffle flavors and aromas are not competing with the fruitiness of the oil. The Italian Truffle Cheese is a cow’s milk cheese with flecks of black truffle throughout. I’ve found it at both Trader Joe’s and Whole Foods.
- Thinly slice pain rustique or ciabatta bread.
- Lightly brush each side of the bread with olive oil and toast to a light golden brown.
- Place a thin slice of Italian Truffle Cheese on each crostini.
- Top with one or two slices of warm truffled shiitake mushroom.
- Toss frisee lettuce with truffle oil, a small amount of salt & fresh ground pepper, and bits of fresh black truffle.
- Place a piece of frisee on top of the shiitake.
- Top each crostini with a slice of Fresh French Black Winter Truffle.
- Serve with Champagne, Prosecco, Cava, or a Sparkling Wine of your choice.
- Cheers to Truffle Heaven!