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January 13, 2011 by Joan Nova in Appetizers, Bread, Pizza, Flatbreads, Food Challenge, Sandwiches, Small Meals with BIG FLAVORS, Vegetables | 13 Comments

In the 2+ years I’ve been blogging, I’ve been aware of an event called Weekend Herb Blogging. I’ve admired the posts I’ve seen because, by edict, they include any herb,  fruit, plant, flower, or vegetable. “I can do that”, I often thought. And then the moment passed.

This week, the WHB host is Cinzia of Cindystar who is also one of my constant companions on our Culinary Tour Around the World. How could I not support her? Plus I made a delicious lunch for myself this week that fit the criteria perfectly.

As often happens in the FOODalogue kitchen, the meal planning starts the moment I flip on the kitchen light and check the inventory. This day I had mushrooms and a leek..hmm, how can I make this interesting?

It helps to have a nicely-stocked pantry…or to have friends in the right places. The truffles were a recent gift from my son (still unopened) and the oil and salt were gifts from Marx Foods. So I decided to make something truffle-icious.

I sauteed the mushrooms and leeks in a little butter/olive oil combo.

I toasted a piece of whole grain bread and brushed it with the white truffle oil.

I softly blended part of the mushrooms and leeks and tossed them back in the mix. Then I layered the toast.

Finishing Touch: Shaved truffle and a good sprinkling of truffle salt.

Note: I think this would make a great appetizer for a party, perhaps on crostini-sized bread rounds and blended more to create the consistency of  a spread.

I hope you like this, Cinzia.

The Back Story of WHB. It was created in October 2005 by Kalyn of Kalyn’s Kitchen; history here. The event has become popular over the years thanks to all bloggers participating with recipes and informative posts about new ways of cooking with herbs or unusual plant ingredients. Since November 2008 Haalo of Cook (almost) Anything At Least Once has been managing this weekly event; all recaps here. Rules of participation here.

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. A fantastic entry – what a fancy appetizer or light meal this is.

  2. Maria says:

    That does look good!I truly am jealous of all those truffle products — I’ve never had the pleasure of enjoying any!

  3. redkathy says:

    Beautifully displayed, simple, and wonderfully creative! You had to know I’d love it Joan.

  4. cinzia says:

    this is the sort of kitchen I like: check out what you have and then mix up your way!
    nice combo and surely a nice paté for crostini.
    thanks so much for joining WHB, hope you will again sometime!

  5. Oh là là !!! Luxurious !!! C’est à quelle heure l’appero? (What time is the apperitif?)

  6. Truffle-icious – what a great new word Joan. Also a perfect description of this delicious crostini.

  7. norma says:

    You never make this for me when I visit. Where have you been hiding these truffles…lady!

  8. bellini says:

    It defintely pays to have a well stocked pantry Joan. This is an inventive way to use those truffles.

  9. This sounds amazing! A truffle heaven for sure!

  10. Ya think? IT WOULD BE A FANTASTIC appetizer for a party!!!! My gosh, everything you have tried and tested here has me swooning. I love truffle oil, truffle salt, truffle aroma – love it on eggs, in popcorn with mushrooms, on soup… you got me good here, today!

  11. I admire your “walk in and see what’s around” approach! And you also come up with some of the best dishes Joan. I like the textures presented here and def the flavours..mmm…truffles!

  12. Lori Lynn says:

    Awesome Joan! It would make a perfect appetizer for a fancy dinner party. I KNOW I would love this!

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