This is a delicious and easy appetizer that brings a hint of autumn. I understand that the black truffle is an ingredient rather expensive and not always easy to find, so if you do not have it you can replace it with truffle oil, walnut oil or use.
INGREDIENTS (for two)
- two large handfuls of mixed lettuce leaves (preferably organic)
- Two slices of rustic bread
- A small form of goat
- A handful of coarsely chopped walnuts
- Some black truffle
- 2 tablespoons extra-virgin olive
- 1 teaspoon white wine vinegar
- Sale
Season the lettuce with the oil, vinegar and salt and arrange on two plates, top with a generous handful of chopped walnuts.
Lightly toast the slices of bread, then put them into a pan with a top half of each goat (with the crust side up). It under the grill of a hot oven for 3-4 minutes, or until the goat will be soft, but not completely melted.
Garnish each half with goat half walnuts, drizzle with olive oil, spargeteci on some truffle shavings and serve immediately while still warm.
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