Foods | Cooking
Hints & Tips
I adapted this recipe from the cookbook La Vera Cucian, Traditional Recipes from Homes and Farms of Italy 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."
Olive Appetizer Recipes and
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
Crostini with White Truffle Oil, Olive Paste, & Lavender Recipe
Yields: serves many
Prep time: 20 min
8 (1/2-inch) slices of Italian-style bread*
1/2 cup black olive paste**
1 teaspoon white
1/2 teaspoon food grade
Choose a bread with a close texture and a good crust, like a
** 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.
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!