Garlic Bread with White Truffle Shavings — Crostini al Tartufo Bianco Toscani
Tuscan crostini of grilled country bread rubbed with garlic, spread with cultured butter and sea salt, then crowned with generous shavings of fresh white truffle for the simplest possible Tuscan antipasto built around the prized white tuber.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove white truffle from cold storage; brush clean and rest at room temperature 10 minutes to release aroma. Slice 200g Tuscan bread into 4 thick slices (1.5cm). Halve 2 garlic cloves. Bring 40g cultured butter to room temperature. Shave 20g parmigiano reggiano into thin curls.
Grill
Heat a grill pan over medium-high heat 2 minutes until smoking hot. Brush all 4 bread slices with 2 tbsp extra virgin olive oil. Grill in batches if needed, 90 seconds per side until charred at edges and crisp. Remove and immediately rub warm bread surfaces vigorously with cut garlic clove to release oils.
Build
Spread cultured butter generously over warm grilled bread while still hot, allowing it to soften into the surface. Sprinkle with a pinch of flaky sea salt. Layer arugula leaves on each crostino, then scatter parmigiano curls over top.
Finish and plate
Drizzle crostini with 2 tsp grassy extra virgin olive oil. Finish with 0.5 tsp white pepper and a pinch of flaky salt. At the table, shave fresh white truffle generously directly over each crostino to release aroma. Serve immediately and eat without delay.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.