Best Crostini With White Truffles Recipes

CROSTINI WITH WHITE TRUFFLE OIL AND LAVENDER RECIPE:

Steps:

• Preheat oven to 400 degrees F.
• Place bread slices on a baking sheet and bake until lightly toasted, approximately 5 to 6 minutes. Remove from oven.
• In a medium bowl or mini-processor, mash the olive paste (or chopped olives), truffle oil, and lavender flowers together.
• Spread olive mixture on the warm bread and serve immediately.
• Serve with a good red wine and enjoy!

CROSTINI THREE WAYS

Steps:

• Put a griddle pan on a high heat. Cut the ciabatta into 18 slices and drizzle each side of bread with the 1 tbsp of olive oil. Place on the griddle pan until toasted and slightly charred on each side ( do this in batcheset aside on a chopping board or large plate.
• To make the stracchino and spinach crostini put a medium sized pan on a medium heat with 1 tbsp of oil. Finely chop the garlic clove and add to the pan, fry for 30 seconds. Roughly chop the spinach and add to the pan, add 1tbsp of water if it sticks this will help it wilt. Once the spinach is wilted sprinkle with salt and pepper and a squeeze of lemon juice and set aside to cool.
• Spread 6 slices of toasted bread generously with stracchino cheese then top with spinach.
• For the cannellini bean Crostini add 1 tbsp of olive oil to a pan under a low heat. Finely chop the garlic and add to the pan, fry for 1 minute. Add the cannellini beans and start to roughly mash them with a fork. Add the lemon zest, salt and pepper and remove from the heat. Add another tbsp of oil and mash everything together, spread on 6 slices of toasted bread topped with a little basil.
• For the last Crostini simply top 6 slices of toasted bread with Prosciutto, cheese and drizzle over some honey, sprinkle with pepper.

CROSTINI WITH BEEF TARTARE AND WHITE TRUFFLE OIL RECIPE - (4.5/5)

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.

WARM CHOPPED LIVER CROSTINI WITH WHITE TRUFFLE OIL

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

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 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.