Vegan Day: Crostini With Black Truffle Sauce (Crostini A La Scheggino)

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* Exported from MasterCook *

 

Crostini With Black Truffle Sauce (Crostini A La Scheggino)

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 11

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra-virgin olive oil

1/2 ounce jarred block truffles -- (dry weight)

(about 2 small) -- drained

finely chopped or grated

1 large garlic clove -- finely chopped

1/2 teaspoon fresh lemon juice -- or to taste

Salt and freshly ground black pepper -- to taste

8 slices baguette -- about

(1/2-inch-thick) -- lightly toasted

OR 4 slices Italian bread or boule -- (1/4-Inch-thick)

halved crosswise and lightly toasted -- lightly

toasted

 

Truffles, indeed are expensive, but every now and again they're worth the

splurge - even for an appetizer. Fortunately, black truffles are more

common and therefore more affordable than the white variety; \they are

available in jars or cans in most gourmet and specialty markets and some

well-stocked supermarkets.

 

In a small skillet, heat the olive oil over medium heat. Add the truffles

and garlic and cook, stirring constantly, for 1 minute once the mixture

begins to sizzle. Remove from the heat and add the lemon juice, salt and

pepper, stirring well to combine,

 

Spoon evenly over the bread and serve warm or at room temperature.

 

Cook's Tip: To toast the baguette rounds, reheat the oven to 400F

(205C). Arrange the bread in a single layer on an ungreased light-colored

baking sheet and bake on the middle rack of the oven for 5 minutes or until

lightly toasted.

 

Per serving: Calories 71, Protein 1g, Total Fat 4g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 8g, Dietary Fiber 1 g, Sodium 87mg

 

Variations: Substitute 1/4 teaspoon black or white truffle-flavored olive

oil for 1/4 teaspoon of the olive oil. The use of a few drops of

truffle-flavored olive oil, found in gourmet and specialty markets,

intensifies the truffle flavor of the dish.

 

To serve two as a special-occasion pasta course, double the recipe,

substituting 4 ounces of spaghettini or other thin pasta, cooked according

to package directions, for the toasted bread. Toss the pasta with the

truffle sauce, 1 tablespoon of finely chopped flesh flat-leaf parsley and

coarse salt to taste. Serve immediately, accompanied with fresh Italian or

French bread to capture any bits of truffle left on the plate.

 

Calories 339, Protein 8g, Total Fat 15g, Saturated Fat 2g, Cholesterol 0mg,

Carbohydrate 44g, Dietary Fiber 2g, Sodium 6mg

 

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