Two jars, a baguette and ten minutes are all it takes for an Italian aperitivo. Earthy truffle salsa meets the bold flavour of black olives.
Servings: 6 people (about 24 crostini) · Time: 15 min
Ingredients
- 1 baguette or ciabatta
- Extra virgin olive oil
- 1 jar Truffle salsa, 180 g (Luck Pilze)
- 1 jar Black olive paste, 180 g (Luck Pilze)
- A few leaves of flat-leaf parsley or basil
- Optional: fine shavings of Parmigiano Reggiano, grated unwaxed lemon zest
Method
- Preheat the oven to 200 °C (180 °C fan).
- Cut the bread into slices about 1 cm thick, lay them on a baking tray and brush lightly with olive oil.
- Toast for 6–8 minutes until golden, then leave to cool for a moment.
- Spread half the crostini with truffle salsa and top with Parmigiano shavings, if you like.
- Spread the other half with olive paste and sprinkle with a little lemon zest.
- Garnish with herbs and arrange on a platter, alternating the two.
Our tip
Spread the crostini just before serving so they stay crisp. A chilled white wine from Umbria, such as a Grechetto, goes beautifully.
