Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Crostini of fig and truffled cheese Add to ...

Few things are sexier than truffled cheese - it has a huge hit of flavour and an appealing muskiness. Look for a cheese that contains truffles rather than just truffle oil flavouring. I often make a little salad of mixed greens, dressed with a touch of extra virgin olive oil and lemon juice, to go with this as a plated first course. Otherwise, you can nibble on the crostini with a pre-dinner drink.

  • Servings: Makes 4 crostini.


2 teaspoons butter, softened

4 thin slices baguette, toasted

2 tablespoons fig chutney

1/2 cup grated truffled cheese


Lightly butter baguette slices. Divide chutney between toasts and top with grated cheese.

Suggested Wine Pairings

To best honour the food itself, my preference would veer toward a Barolo or Valpolicella ripasso. These full-bodied Italian red wines, especially the latter, would harmonize with the truffled cheese.-Beppi Crosariol

Next story


In the know

The Globe Recommends


Most popular videos »


More from The Globe and Mail

Most popular