A sure hit for the aperitif hour.
4 slices Italian country style bread
2 tablespoons extra virgin olive oil 1 peeled shallot
12 large arugula leaves
4 large, very thin slices of Serrano Ham
4 large fresh mushrooms (Chanterelle or Morel) cleaned and coarsely chopped
4 scant teaspoons white truffle cream
1. In small pan with 1 teaspoon olive oil, quickly sauté chopped mushrooms.
2. Let mushroom cool to room temperature and gently mix with truffle cream in a small bowl.
3. Toast bread on both sides until just golden. Immediately rub with shallot. Lightly brush one side of each toast with extra virgin olive oil.
4. On each toast arrange arugula leaves, pleat ham and top with truffle-mushroom mixture.
Nutty, Spanish Serrano ham and rich, white truffle cream from Italy combine in an appetizer to die for. Serves 4 as an appetizer