The soft bread and tuber melanosporum truffle
Ingredients (for 4 persons)
40gr olive oil (4 soup spoons)
15gr baker’s yeast
1dl tepid water
80gr fromage blanc
80gr tomme cheese
160gr black truffles
2dl olive oil
guerande salt and pepper
Cut four pieces of 12cm diameter
Then, grate the savoy tomme cheese, salt and pepper on the fromage blanc.
Spread it on the slice of dough,and put everything into the oven (240°C) during 8 minutes.
Just after taking it out of the oven, cut your black truffles into very thin slices with a “mandolin” and generously baste with olive oil, with guerande salt and ground pepper.
Serve with a nice mixed salad (for instance batavia, raddichio lettuce and hive)
You’re going to enjoy yourself and there won’t be anything left.