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.