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Truffle Tremor, Hot Soppressata and Pepper Jelly Crostini
FOOD527Ingredients
30Minutes
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Ingredients
US|METRIC
7 SERVINGS
- 1 foot baguette (long, sliced in to 1/4 inch pieces)
- 1/4 lb. soppressata (thin-sliced hot or sweet, rounds cut down the middle into half moons)
- 1 jar jelly (Red Pepper, we prefer Stonewall Kitchen brand)
- 1/2 lb. truffle (Cypress Grove, Tremor Cheese, chilled for easy slicing)
- 1 handful arugula (Baby, or other spicy flavored micro greens)
- 3 Tbsp. black truffle oil (or White, Optional)
- sea salt (to taste)
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