Crostini with Black Truffle Butter

Name: Crostini with Black Truffle Butter
Yield: serves 6 to 8
Ingredients: 6 to 8 thick slices (about 5 by 3 inches) day-old semolina bread; 1/2 ounce fresh black truffle, or 1/2-ounce jar whole black truffles; 2 anchovy fillets; 1 stick butter, at room temperature; A mini–food processor

December 9, 2011

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.

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