Preparation:
- Slice the baguette in about 1cm portions
- Rub the bread with the garlic and spread a thin layer of fine butter (you can also use garlic butter that you have prepared beforehand).
- Toast the bread.
- Sprinkle the bread with slices of truffle and add a few drops of olive oil and hazelnut oil, previously mixed.
- Place in the oven for a few moments and add a pinch of fleur sel.
Variation: if you don’t use fresh truffle, you can use instead black summer truffle carpaccio
Ingredients
- fresh truffle (preferably Melanosporum)
- 1 baguette
- Olive oil
- Hazelnut oil
- Garlic
- Butter
- Fleur de sel