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