Parmigiano reggiano cheese canapés
Instructions
From toast slices of bread from tartine round 18.
Combine softened butter, parmesan and truffle, mix well until soft and homogeneous dough.
With a pastry cloth pocket the dough into equal parts on canapes and decorate with sliced truffles.
Ingredients and dosing for 6 persons
- 10 slices of toast bread
- 100 g of parmigiano-reggiano
- 60 g of butter
- 30 g of ground truffle
- To decorate:
- Some sliced of truffle