This Saturday marked the second successful run of Brooklyn Fork & Spoon supper club. Aside from the fantastic group of guests, one of the big highlights of the dinner was the first course – a sweet and savory bruschetta. I’m a sucker for anything truffle, and after a fun trip to Mint in Tarrytown last weekend, I returned with a big jar of truffle salt that I knew I needed to incorporate into Saturday’s menu.

I’ve made this bruschetta before- inspired by a recipe from Real Simple-  and it is by far one of my favorite snacks to serve. In addition to altering the recipe by adding agave and using sprouted grain Ezekiel bread, I decided that the truffle salt would be the perfect addition to this and it was a big favorite among our guests. Since not every palette is a fan of truffle flavor, I served half with basil for a more refreshing option, but the truffle definitely won over even the pickiest of palettes. Here’s how I made these…

1 loaf of Ezekiel Bread
1 10.5 oz pack of goat cheese
1/4 cup balsamic vinegar (4 leaf is best)
1 small shallot chopped
Juice of 1/2 a lemon
2 tbsp Agave
Sprinkle of truffle salt
1/4 cup fresh chopped basil

Cut bread into small slices- discarding crust, place on baking sheet and bake at 400 degrees for about 10-15 minutes or until it starts to crisp and brown a bit. While bread is toasting, in a small bowl combine vinegar, agave, lemon and shallots. When bread is done toasting, spread or crumble a good amount of goat cheese on each piece of bread. Place back in oven for another 2-3 minutes, making sure not to burn the bread. Remove and drizzle remaining mixed ingredients on top. Top with sprinkle of truffle salt or basil.