Bruschetta with Fresh Spring Onions and Truffle
By Sandra Rosy Lotti, Owner/Chef Toscana Saporita Cooking School near Lucca, Italy, Fred Bollaci Enterprises’ inaugural Platinum Palate award-winner and Member in the world! This take on Bruschetta is perfect for your spring entertaining, particularly with the long Memorial Day holiday weekend coming up! Why not make it Italian-style!
Bruschetta con Purea di Cipolline Fresche e Tartufo (Bruschetta with Spring Onion and Truffle Puree)
Ingredients:
8 tablespoons extra virgin olive oil
8 spring onions (or leeks), white part only, rinsed and thinly sliced
Salt and pepper to taste
1 teaspoon truffle paste (purchase online or at gourmet markets)
4 big slices of bread, toasted on both sides
Directions:
Heat the oil in a heavy gauge braising pan and add the onions. Season with salt and pepper and cook over low heat for 5 minutes, stirring very frequently. Pour in 2 cups hot water and continue to cook until creamy and reduced, about 20 minutes. Stir in one teaspoon truffle paste and blend well. Toast the bread and spread with the mixture. Serve immediately.
Recipe and photos © Sandra Rosy Lotti and Toscana Saporita, used with permission.
