Truffle sandwich
Frances Atkins shares a delectable truffle canapé recipe, pairing the earthy truffles with cheese. If you are unable to get hold of Raclette, any good quality soft cheese will do.
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Ingredients
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Imperial
Truffle sandwich
- 4 slices of white bread
- 25ml of truffle oil
- 1 medium truffle
- 200g of Raclette cheese
Garnish
- 1 handful of parsley leaves
Method
1
Heat the oven to 180°C/Gas mark 4. Remove the crusts from bread. Sprinkle one side of each slice with truffle oil
- 4 slices of white bread
- 25ml of truffle oil
2
Place on a baking sheet and bake for about 8 minutes or until golden brown, turning over once to make sure both sides brown
3
Grate the truffle over one side of two pieces of toast. Spread on the Raclette and use the other pieces of bread to make two sandwiches. Keep warm
- 1 medium truffle
- 200g of Raclette cheese
4
Cut the sandwich into squares and garnish each with a parsley leaf
- 1 handful of parsley leaves, to garnish
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© Great British Chefs 2019