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Bruschetta with Porcini Butter & 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.
Eugenia Bone's Bruschetta with Porcini Butter and Truffles Recipe | D'Artagnan

Ingredients

Preparation

  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.

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