Have fun preparing this mushroom dish!
Already known in the Renaissance as the “diamond of the kitchen”, the white truffle is still one of the most precious ingredients. It is traditionally harvested between November and January, with specially trained dogs digging it up in the ground. Meanwhile, the market offers the so-called scorzone all year round. They look like truffles, but lack the intense and unmistakable fragrance.
Preheat the oven to 200 degrees. Brush the truffles thoroughly, but do not rinse them.
Place the bread slices side by side in a buttered ovenproof dish and spread 30 g of butter on the top. Slice the truffles over the top, sprinkle with the Parmesan and evenly distribute the remaining butter in flakes on top. Place the bruschette in the oven for about 10 minutes, until the bread is appetizingly browned and the cheese is melted and bubbling.
Bring to the table very hot.
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