Serves 4 as antipasto for a special dinner.
4 tbsp extra-virgin olive oil
3 tbsp apple cider vinegar
1 tsp truffle mustard or dijon mustard
6 thin slices fresh black truffle, finely chopped
Salt and pepper
8 small slices ciabatta
1 tbsp extra-virgin olive oil (for brushing)
4 slices prosciutto or jamon
Small salad leaves, your choice
8 thin slices of fresh black truffle
Make dressing first by mixing the olive oil, cider vinegar, mustard and finely chopped truffle. Season with salt and mix well. Preheat oven to 160C.
Brush ciabatta bread pieces with 1 tbsp of olive oil and toast lightly in oven for 8-10 minutes.
Meanwhile, cut each prosciutto slice in half to obtain eight pieces.
Once toasted, remove ciabatta pieces and, while still hot, place a piece of prosciutto on each and nestle on serving plate with small salad leaves.
Drizzle with truffle dressing and finish with a truffle slice on each crostini. Add a couple of turns of pepper over the lot and serve.