A recipe from the Good Food collection.
6 slices sourdough bread
1 garlic clove
2 tablespoons extra virgin olive oil
180 g (6½ oz) rocket (arugula)
1 tablespoon lemon juice
about 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil
1 small black or white truffle
shaved parmesan cheese, to serve
1. To make the bruschetta, toast the bread until it is crisp. Cut the garlic clove in half and rub the cut edge over both sides of the bread, then drizzle a little olive oil over each slice.
2. Put the rocket in a bowl and dress with the lemon juice, most of the olive oil and salt and freshly ground black pepper. Toss together and divide among six plates.
3. Thinly slice the truffle, ideally using a truffle slicer or sharp mandolin. Slice the truffle over each plate — the pieces should be as thin as possible and will break up easily if touched by hand.
4. Arrange the shaved parmesan around the truffle (you won't need much parmesan: you don't want to overwhelm the truffle) and drizzle with a little olive oil. Serve with the pieces of bruschetta.