Spoleto-style truffle crostini are an irresistible Umbrian specialty that celebrates the delicious flavors of black truffles. This recipe uses toasted bread croutons as a crunchy base to enhance the delicacy of the truffle.
Spazzolate bene i tartufi neri per eliminare ogni residuo di terra, passateli sotto un filo di acqua corrente aiutandovi con la spazzola lava tartufi, asciugateli e grattugiateli con lo spicchio d’aglio tritato.
Mix the mixture with the chopped anchovy fillets, butter, lemon juice and two turns of oil poured in a trickle, stir until you get a kind of cream and keep it warm by placing the bowl over a saucepan filled with hot water.
Spread the mixture over the slices of toasted bread. Serve immediately.
These crostini are perfect as an appetizer. To complete the Spoleto-style truffle crostini, add fresh black truffle shavings to the surface. This final step gives the crostini an elegant look and makes for a truly extraordinary dining experience.
A very good alternative to using fresh truffles is our truffle sauce, made with the best champignon mushrooms and our black summer truffle without the addition of preservatives or artificial coloring.
