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These crostini can be a terrific appetizer for a dinner party or Thanksgiving or holiday dinner, or part of an antipasto spread. A few drops of truffle oil gives them star appeal.
Ingredients
- 2 tablespoons Alce Nero Frantoio Extra Virgin Olive Oil [2]
- 1 small clove garlic, minced
- 1/2 pound crimini mushrooms, chopped
- 2-3 slices of Galloni Prosciutto di Parma [3], shredded
- Sea salt and Black Pepper, to taste
- 1/3 cup Spanish Garden Piquillo Peppers [4], chopped
- 2 tablespoons Capp Aris Capers in Salt [5], rinsed
- 2 tablespoons Italian flat leaf parsley, minced
- 5 large eggs
- 1 1/2 tablespoons Delitia Butter of Parma [6]
- 12 thin rounds of a baguette
- 1-2 tablespoons Black Truffle Oil [7] or White Truffle Oil [8]
- 1/2 cup Aged Parmigiano Reggiano DOP, [9] grated
Preheat oven to 400 degrees. Heat olive oil in a medium saute or omelet pan. Add garlic, mushrooms, and prosciutto, a dash of sea salt and pepper, and saute until garlic is soft and mushrooms give off their liquid, about 2 minutes over medium high heat. Watch so mixture doesn't burn. Lower heat and saute 1 minute more. Remove sauteed ingredients to a small bowl. Add chopped red peppers, capers, and parsley to mixture. Wipe out saute pan.
Lightly butter one side of bread slices with 1/2 tablespoon butter. Place on a cookie sheet and put into hot oven for a few minutes to very lightly toast.
With a fork, lightly beat eggs with a little salt and pepper in a bowl. When well mixed, add the mushroom Remove sauteed ingredients to a small bowl and wipe out pan. Heat pan and then add 1 tablespoon butter, swirling until butter melts. Add egg mixture, and with a fork, break up curds to scramble eggs. Turn eggs as they cook so that bottom layer doesn't brown. After 2 minutes or so, when eggs have solidified, turn off heat.
Place crostini rounds on a platter, top each with a few tablespoons of scrambled eggs and top with a few drops of truffle oil on each. Sprinkle all with Parmigiano-Reggiano, and serve warm.