This Aubergine & Black Truffle Bruschetta recipe will have you making extra, just so you can eat a few before you serve them up!

You’ll Need:

• Fresh Baguette
• Black Truffle Butter
• a handful of your favourite chopped herbs (we like Basil, but you could use Parsley or Thyme)
• A splash of Black Truffle Oil
• A pinch of Truffle Salt or a few twists of our Truffle Petal Grinder
• 1 large Aubergine, sliced into 8mm slices

Set the oven to 180 C. Slice the baguette into 2-3cm slices and place on a baking tray in the oven for 10-12 minutes (you could also pop them individually in the toaster on a medium setting).

As soon as they come out, spread them with Truffle Butter, so it gets all melty. Meanwhile, heat a griddle pan on a high heat, and in a bowl, dress the Aubergine with a glug of Truffle Oil, and a good pinch of Truffle Salt. Lay the sliced Aubergine into the hot griddle pan, and don’t touch them for at least 1 minute or until you have defined char lines on the Aubergine (if you move them in the pan, they won’t char, they will broil / steam and you’ll lose that lovely smokiness and distinct griddle marks).

Turn the Aubergine, and griddle on the other side for another minute, ensuring they have softened and developed char lines.

Layer the Aubergine on the Truffle buttered toasted baguette slices, scatter over your herbs and devour your Aubergine & Black Truffle Bruschetta!