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Ingredients
- 4 tbsp extra-virgin olive oil
- 3 tbsp apple cider vinegar
- 1 tsp truffle mustard or dijon mustard
- 6 thin slices fresh black truffle, finely chopped
- Salt and pepper
- 8 small slices ciabatta
- 1 tbsp extra-virgin olive oil (for brushing)
- 4 slices prosciutto or jamon Small salad leaves, your choice
- 8 thin slices of fresh black truffle
Method
Make dressing fi rst by mixing 4 tbsp olive oil, cider vinegar, mustard and finely chopped truffl e. Season with salt and mix well. Preheat oven to 160C. Brush ciabatta bread pieces with 1 tbsp of olive oil and toast
lightly in oven for 8-10 minutes. Meanwhile, cut each prosciutto slice in half to obtain eight pieces. Once toasted, remove ciabatta pieces and, while still hot, place a piece of prosciutto on each and nestle on serving plate with small salad leaves. Drizzle with truffle dressing and finish with a truffl e slice on each crostini. Add a couple of turns of pepper over the lot and serve.
