Tuesday, March 13, 2012

Prosciutto and Truffle Butter Breadsticks

I meant to add this to last night's post, but here it is, a quickie but a goodie.  Also from Mozza, we had this surprise on our charcuterie plate.  One breadstick, a smear of softened truffle butter, and a thin slice of prosciutto (I used di Parma).  I was not expecting that luscious butter!   For the truffle butter, I combined Kerigold Irish butter, softened, with a drizzle of white truffle oil and a sprinkle of truffle salt.  Divine!  I think the only thing that could make it better is a cantaloupe sorbet we once had at our friends' house.  Gotta get these two together.

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