Bruschetta with Porcini Butter & Truffles

Eugenia Bone chef bio | Yield: About 48 Toasts
This buttery bruschetta recipe with porcini mushroom and summer truffles is the perfect party food, and the spread stores well in the freezer.
Eugenia Bone's Bruschetta with Porcini Butter and Truffles Recipe | D'Artagnan



  1. Preheat the broiler in your oven.
  2. Bring the butter to room temperature. In small bowl, combine the butter and porcini powder. If you used unsalted butter, add salt to taste.
  3. 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.
  4. 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.