Side DishItalian
Chestnut & Truffle Bruschetta
Warm chestnuts and herbs over garlic-rubbed toast, finished with truffle oil and parmesan.
20 min 2 servings
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Ingredients
For 2 servings
- 150 g chestnuts, roasted and peeled
- 2 slice whole-grain Italian bread
- 14 g truffle oil
- 1 piece garlic clove, halved
- 28 g extra-virgin olive oil
- Fresh herbs, thyme, parsley), chopped, rosemary
- 50 g parmesan, grated
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 300 kcal
- Protein
- 10 g
- Carbs
- 14 g
- Fat
- 23 g
Allergens: Gluten, Milk, dairy, gluten, tree_nuts
Estimated from ingredient data.
Method
Heat the oven to 175°C. Slice the chestnuts thinly.
Brush the bread with olive oil and bake for 5 minutes each side, until crisp.
Warm the chestnuts with a little olive oil and the herbs.
Rub the toast with the cut garlic clove.
Spread the warm chestnuts over the toast, drizzle with truffle oil and finish with parmesan and cracked pepper.
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