For the Crostini:
1 rustic French Baguette
1/4 cup Poggi Bonsi Extra-Virgin Olive Oil
For the Mushrooms:
24 crimini mushrooms, or any combination of mushrooms
3 tablespoons Poggi Bonsi Extra-Virgin Olive Oil
1/4 cup white wine
1 teaspoon Ritrovo Selections Truffle n’Salt
1 tablespoon Ritrovo Selections Black Truffle Oil
1 tablespoon Truffle Sauce (optional)
1 small round or good-sized wedge of Camembert Cheese
- Slice the baguette at a slight diagonal into 1/4″ slices. Brush both sides with a little olive oil and bake at 350 degrees F. for about 20 minutes, turning once midway. Cook until just golden, if you cook too long, they are very hard…cook too little and they are chewy.
- For the mushrooms, put the olive oil in a large heavy skillet and add the mushrooms. Sauté for about five minutes, add the white wine and cook until it evaporates.
- Add the Truffle n’Salt, sauté for a few minutes more, then add the truffle oil and truffle sauce. Cook until mushrooms are slightly golden.
- To assemble, place a generous slice of Camembert on a crostini and spoon the warm mushrooms over the top. Sprinkle with Parmesean cheese and a little chopped parsley if desired.
NOTE: You can also place the Camembert in a dish and top with the mushroom mixture. Serve it with sliced baguette or crostini. Guests can scoop up as much as they like!