serves 4
Ingredients
4 thick slices brioche or challah
4 teaspoons truffle butter, melted
½-pound Oregon Dungeness crabmeat, squeezed dry and picked over
2 ounces fresh Oregon black truffle, brushed clean and coarsely chopped
1 apple, peeled, cored, and thinly sliced
Generous dash of Tabasco
2 tablespoons finely minced sweet red onion
2 tablespoons finely chopped Italian parsley
Juice of ½ lime
¼ cup aioli, purchased or homemade
Kosher salt and freshly ground black pepper
4 ounces truffle cheese, such as Boschetto al Tartufo, shredded (about 1 cup shredded)
Preparation
Preheat the broiler. Brush one side of the brioche slices with the truffle butter and set on a baking sheet, buttered side up. Toast the bread until golden, about 3 minutes. Remove the toasts and turn the oven temperature to 400°F.
In a bowl, mix the crabmeat with the chopped truffle, sliced apple, Tabasco, onion, parsley, and lime juice. Fold in the aioli to incorporate. Season with salt and pepper.
Assemble
With the buttered side down, top the toast with the crab salad and sprinkle with the cheese. Bake in the upper third of the oven until the crab salad has warmed through and the cheese has melted, about 5 minutes. Serve immediately.
