Few things are sexier than truffled cheese - it has a huge hit of flavour and an appealing muskiness. Look for a cheese that contains truffles rather than just truffle oil flavouring. I often make a little salad of mixed greens, dressed with a touch of extra virgin olive oil and lemon juice, to go with this as a plated first course. Otherwise, you can nibble on the crostini with a pre-dinner drink.
Servings: Makes 4 crostini.
Ingredients
2 teaspoons butter, softened
4 thin slices baguette, toasted
2 tablespoons fig chutney
1/2 cup grated truffled cheese
Method
Lightly butter baguette slices. Divide chutney between toasts and top with grated cheese.
Lucy Waverman