Crostini With Porcini Butter and Summer Truffles
Published December 25, 2012
Chester Higgins Jr./The New York Times
- Total Time
- About 15 minutes
- Rating
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Ingredients
8 ounces high quality lightly salted or unsalted butter at room temperature
Salt
4 tablespoons porcini powder
½ cup canned summer truffle peelings
2 French baguettes
4 tablespoons minced parsley for garnish, optional
Black pepper
Nutritional analysis per serving
7 grams carbs; 10 milligrams cholesterol; 69 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 1 gram fiber; 76 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the broiler. Grind dried porcini in a spice grinder, producing about ½ cup of powder. The excess will keep for about a year in a jar. Or buy porcini powder online or at some food shops.
- Step 2
In small bowl, combine the butter and 4 tablespoons of porcini powder. Add salt to taste.
- Step 3
Slice the baguettes into very thin slices. Place on a sheet pan and toast until golden brown on both sides.
- Step 4
Spread about 1 teaspoon of porcini butter on the baguette slices. Add a good pinch of truffles, and sprinkle with minced parsley if you like and a few grinds of pepper.
- Step 5
Spread about 1 teaspoon of butter on the baguette slices. Add a good pinch of truffles, and sprinkle with minced parsley and a few grinds of pepper if you like.
Private Notes