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Crostini with White Truffle Oil, Olive Paste, & Lavender
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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 Crostini with White Truffle Oil, Olive Paste, & Lavender 1/2 cup black olive paste 1 teaspoon white
Truffle Oil 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!
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