Crostini with Black Truffle

Grind the garlic and pepper in a mortar to a paste. Finely dice the livers and truffles, removing all skins. Heat the olive oil in a frying pan and roast the livers and truffles for 5 minutes, stirring gently. Then add the paste and continue cooking for another 2 min. Add brandy and juice of one lemon, season with salt and pepper and mix everything together thoroughly.

Toast the bread. Divide the mixture evenly among the slices, cut them into small bites and bring them to the table on the spot.

Info: Crostini, the famous entrée of Tuscany, are made of unsalted Tuscan bread, toasted and then spread with various toppings such as liver pate or olive paste. They are served cooled or warm, as an aperitif or as a prelude to a meal.

The version presented here with black truffle is not cheap. It is cheaper if you cut the truffles very small and use them only to round off the taste. If you don’t get the mentioned bread, ask for other Italian bread.

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