Crostini with White Truffle Oil and Olive Paste, Appetizer Recipe

Crostini with White Truffle Oil, Olive Paste, & Lavender

I adapted this recipe from the cookbook La Vera Cucian by Carlo Middione - Carlo describes this recipe as, "This is a magic dish I eat with intimate friends because I often find myself licking my fingers to catch every essence of the truffle."

Check out more of Linda's Appetizer Recipes.

Don't forget to check out my Cabernet Filet Mignon dinner menu and Grilled Peppery Pinot Noir Tenderloin
dinner menu which include this Crostini with White Truffle Oil, Olive Paste, and Lavender appetizer.

Crostini with White Truffle Oil, Olive Paste, & Lavender

1/2 cup black olive paste
If you can't find olive paste, use a combination of green and black olives (that you can purchase from tubs at your local store. Some Sevillano, Kalamata, etc. I did throw in some plain black olives. I did not make a paste, but chopped until small in mini-processor. Then added white truffle oil and the dried lavender flowers to processor and chopped in.

1 teaspoon white Truffle Oil
1/2 teaspoon food grade lavender flowers
8 (1/2"-slices) Italian bread (Choose a bread with a close texture and a good crust, like a baguette bread.)

Preheat oven to 400 degrees F. Place bread slices on a baking sheet and bake until lightly toasted, approximately 5 to 6 minutes. Remove from oven.

In a medium bowl or mini-processor, mash the olive paste (or chopped olives), truffle oil, and lavender flowers together. Spread on the warm bread and serve immediately.

Serve with a good red wine and enjoy!