Crostini With Porcini Butter and Summer Truffles

Ingredients

• 8 ounces high quality lightly salted or unsalted butter at room temperature
• Salt
• 4 tablespoons porcini powder
• ½ cup canned summer truffle peelings
• 2 French baguettes
• 4 tablespoons minced parsley for garnish, optional
• Black pepper

• Nutritional Information

  • Nutritional analysis per serving (48 servings)

    68 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 10 milligrams cholesterol; 75 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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48 crostini

Preparation

1. Preheat the broiler. Grind dried porcini in a spice grinder, producing about 1/2 cup of powder. The excess will keep for about a year in a jar. Or buy porcini powder online or at some food shops.
2. In small bowl, combine the butter and 4 tablespoons of porcini powder. Add salt to taste.
3. Slice the baguettes into very thin slices. Place on a sheet pan and toast until golden brown on both sides.
4. Spread about 1 teaspoon of porcini butter on the baguette slices. Add a good pinch of truffles, and sprinkle with minced parsley if you like and a few grinds of pepper.
5. Spread about 1 teaspoon of butter on the baguette slices. Add a good pinch of truffles, and sprinkle with minced parsley and a few grinds of pepper if you like.

About 15 minutes