Truffles are one of the ultimate culinary treasures, and when they are preserved in honey the combination is sublime!
Truffle honey is sensational drizzled over blue cheese, goat cheese, sharp cheddar, fresh figs, pears, apples, and a buttered baguette. It also makes a great glaze for ham, game, and roast chicken. The following recipe is from Tapas in Barcelona, the fourth volume in my MusicCooks Travel Series.
Smoked Salmon with Truffle-Honey Montaditos
This sensational open-face sandwich layers smoked salmon, crème fraîche, and truffle honey onto softly crunchy bread. These remarkably seductive tapas are served at Quimet & Quimet in Barcelona.
8 ounces crème frâiche, sour cream, Greek yogurt, or cream cheese
12 ounces cold-smoked salmon, thinly sliced
¾ cup truffle honey for drizzling
8 large bread rusks or 16 toasted baguette slices
Spread the crème fraîche over the rusks or toasted bread slices. Top each rusk or bread slice with smoked salmon, and arrange the tapas on a serving platter or on little plates. Drizzle with truffle honey and enjoy!
Makes 4 to 6 tapas servings
Rusks and Toasted Bread Slices
Rusks and toasted bread slices make a crispy base for many delicious toppings.
4 round rolls, or 1 baguette
Preheat the oven to 350°F. Place a wire rack on top of a baking sheet. Using a serrated knife, cut the rolls crosswise into even slices a little less than 1 inch thick, or slice the baguette into sixteen 3/4-inch thick slices.
Arrange the bread slices in a single layer on the wire rack and bake in the preheated oven for 15 minutes, or until crisp.
Remove from the oven and let cool completely. Store for up to 2 weeks in a sealed container.
Makes 8 rusks or 16 toasted baguette slices