When it comes to truffles, how much is too much? Is there even such a thing as “too much” when we’re talking about the most savory, hyper-palatable substance found in nature? Sure, it’s easy to go overboard with a few seemingly harmless extra drops of truffle oil, turning a previously balanced dish into an acrid chemistry experiment gone wrong, but that’s another story entirely. Most commercial options rely on entirely lab-created chemicals for their aroma, without a single fleck of fungus in sight. Carried by cheap filler oils, these knock-offs lack the subtle nuances, earthy richness, and depth of pure umami intensity distilled within real truffles. Dirty diamonds locked within nubby black exteriors that could just as easily be mistaken as rocks are the key to this taste of luxury that no scientist can replicate.
When you go all-in on the real deal, you’ll know the difference when you taste it. Immediately it hits you, sweeping you off your feet before that first bite even hits your taste buds. The aroma alone can stop a conversation in its tracks and turn heads, like a dazzling supermodel making a grand entrance at a party. This bombshell doesn’t need any makeup or designer clothing to captivate, though. All that brilliance and more is found within; inherent, implicit, obvious to see beyond shallow outward aesthetics.
The real trouble with truffles is that their delicate nuances begin to fade almost as soon as they’re unearthed. Part of their scarcity is due to this ephemeral quality. Even if you can get the real deal, fresh isn’t always best. Personally, my top pick is always preserved, since there’s no gambling with lack of access, nor variable quality. At least that’s the case with Truffle Hunter. There’s nowhere to hide on these short labels fronting meaty shavings of black summer truffles, lightly brined and kept pristine in extra virgin olive oil. In that two-for-one punch, you get the full-bodied fungus, AND true infused truffle oil.
Genuine luxury is sinking your teeth into one of those substantial sheets of pure umami power. Frequently recommended as a topper for crostini, that suggestion made me think of toast, which naturally leads to avocado toast, and the inspiration to embellish was unstoppable from there.
Avocado toast elevated to the status of fine fare, this breakfast staple is now fit for a crowd. Taking basic staples to the next level, a tiny dose of white truffle balsamic vinegar is blended into creamy, luscious cashew ricotta, harmonizing with the beautifully marbled slabs of black truffle sparkling on top.
Resting atop a lightly seasoned crust of crisp breadcrumbs, each layer is more decadent than the last. Buttery, bright green avocados take on a greater degree of decadence, heightened by the intense, earthy, almost nutty notes of truffles. You could always gild the lily with a finishing kiss of truffle salt… But that might just test the theory that too much is never enough.
Simply sublime, sublimely simple. It may be tough to go back to plain old avocados on bread after just one bite.
Toasted Breadcrumb Crust:
- 1 Cup Italian-Style Seasoned Breadcrumbs
- 1/2 Cup Panko Breadcrumbs
- 2 Tablespoons Ground Flaxseeds
- 3 Tablespoons Olive Oil
- 2 - 3 Tablespoons Water
- 1 1/2 Cups Raw Cashews, Soaked for 6 Hours and Drained
- 6 Ounces (1/2 Package) Extra-Firm Silken Tofu
- 1 Clove Garlic
- 1/4 Cup Sauerkraut Juice
- 1 Teaspoon White Balsamic Truffle Vinegar
- 1 Tablespoon Nutritional Yeast
- 1 Teaspoon White or Chickpea Miso Paste
- 1/2 Teaspoon Onion Powder
- 2 -3 Ripe Avocados, Thinly Sliced
- 2 Tablespoons Fresh Parsley
- Black Truffle Slices
- Ground Black Pepper
- Flaky or Coarse Sea Salt
- Truffle Oil
- Lightly grease a 4 X 14-inch rectangular tart pan with removable bottom and set aside. Alternately, a round 8-inch quiche pan should could also work.
- Preheat your oven to 350 degrees.
- To make the crust, begin by combining both types of breadcrumbs and the flaxseeds in a large bowl. Stir well before adding the olive oil, along with 2 tablespoons of water. Mix to incorporate and thoroughly moisten all of the crumbs. The mixture should hold together when lightly pressed; if not, slowly drizzle in the remaining tablespoon of water until it reaches the right consistency.
- Transfer the mixture to your prepared pan and you lightly moistened hands to press it evenly and firmly across the bottom and up the sides. Bake for 15 - 18 minutes, until golden brown. Let cool completely.
- For the cashew ricotta, place the soaked and drained cashews in your food processor along with tofu and garlic. Pulse to break down the nuts and combine. Add in the sauerkraut juice, vinegar, nutritional yeast, miso, and onion powder. Continue to pulse, pausing to scrape down the sides of the containers periodically, until creamy. It won't be perfectly smooth, but you want to make sure there are no large chunks remaining. If you'd prefer, you can keep blending until it's entirely pureed, but I think it's nice to leave a bit of texture here.
- Spoon the cashew ricotta into the baked and cooled crust, smoothing it down with your spatula.
- For the final assembly, top the tart with the sliced avocados, fanned out gently for full coverage. Sprinkle with fresh parsley, black truffle slices, pepper, salt, and truffle oil as desired. Serve at room temperature or lightly chilled.
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Amount Per Serving: Calories: 491Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 1mgSodium: 478mgCarbohydrates: 37gFiber: 8gSugar: 8gProtein: 17g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.