Crisp bread, a hint of garlic and paper-thin truffle slices: the perfect aperitivo. On the table in ten minutes.
Servings: 4 servings (8 slices) · Time: 10 min
Ingredients
- 1 jar Summer truffle carpaccio, 140 g (Luck Pilze)
- 8 slices of country bread or ciabatta, about 1.5 cm thick
- 1 garlic clove, halved
- Extra virgin olive oil
- Flaky sea salt
- Optional: 125 g ricotta
Method
- Toast the bread on both sides in a hot griddle pan or in the oven until golden.
- Rub the warm toast lightly with the cut side of the garlic.
- Drizzle with a little oil from the carpaccio jar or with olive oil. If you like, spread a thin layer of ricotta first.
- Fan the truffle slices over the bread.
- Finish with a pinch of flaky salt and serve straight away.
Our tip
The oil in the jar has taken on the truffle aroma. Do not throw it away – it is perfect for salad dressings or drizzled over pasta.
