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This recipe makes 32 small crostini, which should be enough to feed a group of eight guests or more. Raspberries, blueberries, or blackberries can be used as the topping on the cheese.
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INGREDIENTS |
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30 minutes |
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serves 8 or more | |
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| 8 slices day-old white bread |
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| 2 tablespoons salted butter |
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| 2 tablespoons white truffle oil |
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| 8 ounces Robiola cheese |
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| 1/2 pint fresh berries |
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| 16 sprigs of fennel tops or fresh mint leaves |
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 Cut the crust from the bread slices and divide into 4 even triangles. Lightly brush both sides with a combination of melted butter and truffle oil, and toast lightly on both sides in a 325-degree oven.
 Place a small piece of Robiola on each of the toasts while they are still warm. Place a fresh berry on each of them and garnish with fresh fennel or mint sprigs.
 This is a very flexible preparation and may be modified by using berry, peach, or apricot preserves, fresh fruit, and savory sliced meats such as capicola, prosciutto, salami, crispy pancetta, or bacon. |
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