You don’t need complicated dishes to enjoy the wonderful flavor and aroma of black truffle—bread and butter will do, as this easy recipe proves. Fresh black truffle, if available, always makes great truffle butter. And fresh Norcino truffle, the Umbrian variety plentiful in season around the city of Norcia, considered the finest black truffle in Italy, makes the very best butter. Fresh is always better, but you can use a good-quality jarred Umbrian black truffle. Black truffle from other countries like France is good as well. It’s sold by many specialty-food stores and Internet vendors, at a range of prices.
Recipe information
Yield
serves 6 to 8
Ingredients
RECOMMENDED EQUIPMENT
Preparation
Step 1
Preheat oven to 350°. Lay the bread slices flat on a baking sheet, and toast them in the oven for 4 minutes, turn the slices over, and toast for another 4 minutes or so, until they’re light gold. Cool the toasts on a wire rack.
Step 2
If using a fresh truffle, brush it clean with a kitchen towel or vegetable brush. With a sharp vegetable peeler, shave off any tough bits from the exterior of the truffle (save these for sauces or other cooked dishes). Jarred truffles will be ready to use, without cleaning or trimming.
Step 3
Grate the truffle on the fine holes of a grater, reserving a small solid piece. Put the butter and anchovies in the mini–food processor, and pulse until smooth. Fold in the grated truffle.
Step 4
Spread the butter on the cooled crostini. Grate the reserved piece of truffle over the crostini, giving each one a dusting of truffle. Serve immediately.
