Recipes

These go hand in hand with the Truffle Risotto, and would also be nice for any Italian dinner.

Ingredients:

• 1 egg
• 1 tablespoon fresh lemon juice
• 1 cup vegetable oil
• 1 teaspoon Dijon mustard
• Dash of hot pepper sauce
• Salt
• 1 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground black pepper
• 1 tablespoon white truffle oil
• 10 slices day-old white bread, crusts removed

Directions:

1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. In a food processor or blender, blend the egg and lemon juice together for 10 seconds.
3. With the processor running, slowly pour in the vegetable oil through the feed tube. The mixture with thicken.
4. Add the mustard, hot pepper sauce and salt, and pulse one or twice to blend well.
5. Spoon the mixture into a small bowl and add the cheese, pepper, and truffle oil. Mix well.
6. Cut each slice of bread diagonally into two triangles.
7. Spread about 1 tablespoon of the mayonnaise mixture on each triangle.
8. Place the triangles on the baking sheet and bake until lightly golden, about 15 minutes.

Serve warm.