Bruschetta with Porcini Butter and Truffles
Eugenia Bone | Yield: About 48 Toasts
This recipe makes enough porcini butter for about 48 bruschetta. It will keep beautifully in the freezer, so if you're not serving a crowd, squirrel some away and use it on everything from a grilled steak to mashed potatoes.
- Preheat the broiler in your oven.
- Bring the butter to room temperature. In small bowl, combine the butter and porcini powder. If you used unsalted butter, add salt to taste.
- Slice the baguettes into very thin slices. Place on a cookie tray and toast until golden brown on one side, then remove from the oven.
- Spread about 1 teaspoon of butter on the untoasted side of the baguette slices. Add a good pinch of truffles, and sprinkle with minced parsley if you like.