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Christmas Crostini with Ricotta, Apple, and Black Truffle
4
Servings
20
Preparation (min.)
8
Cooking (min.)
Ingredients
- 8 slices of whole grain bread
- 200 g of ricotta
- 1 crunchy apple
- 20 to 25 g of fresh black truffle
- 40 g of winter truffle paste by Plantin
- A few arugula leaves
- A few edible flowers, optional
- 1 drizzle of olive oil
- Fleur de sel
- Pepper
Christmas Crostini with Ricotta, Apple, and Black Truffle
A festive bite that plays on the contrast between the crispness of the bread, the creaminess of the ricotta, and the freshness of the apple. A thin layer of winter truffle paste flavors each crostini, before being topped with creamy ricotta, a few slices of apple, and fresh black truffle. A simple and elegant recipe, perfect for adding a truffle touch to your Christmas appetizer.
Cook this recipe with Plantin products
Preparation
Prepare the Crostini
Preheat the oven to 180 °C. Arrange the slices of whole grain bread on a baking sheet and drizzle with a light touch of olive oil. Bake for about 5 to 8 minutes, until the bread is lightly golden and crispy.
Prepare the Ricotta
Place the ricotta in a bowl and lightly work it with a spoon to achieve a soft and creamy texture. Add a bit of pepper and a very light pinch of fleur de sel.
Prepare the Apple
Wash the apple and slice it very thinly. Keep the skin on to add color and crunch to the presentation.
Add the Truffle Paste
Once the crostini have slightly cooled, spread a thin layer of Plantin winter truffle paste on each slice of bread.
Add the Ricotta
Place a generous spoonful of ricotta on top of the truffled preparation. You can keep a slightly irregular shape for a more natural presentation.
Add the Apple
Arrange one or two thin slices of apple on the ricotta.
Add the Black Truffle
Using a truffle mandoline, create thin slices of fresh black truffle and place them on each crostini.
Finalize the Presentation
Add a few arugula leaves and, if desired, a small edible flower. Finish with a pinch of fleur de sel and serve immediately.
Plantin Chef’s tip(s)
Add the black truffle only at the last moment, when the crostini are still slightly warm. The heat of the bread will release its aromas without cooking it. The apple should remain very thin to provide freshness without overpowering the ricotta and truffle.
