Truffle brioche croutons

Quick and easy to prepare, and highly versatile for little snacks, amuse-bouches and starters and other dishes.

Truffle brioche croutons

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As needed:


small brioches

As needed:


black truffle paste

As needed:


olive oil

Preparation method

  • Cut the brioches into thin slices.
  • Place them on a cutting board and top with a thinly spread layer of truffle paste. If desired, flavour the truffle paste with a little extra olive oil.
  • Heat olive oil in a frying pan and fry the brioche on both sides until golden brown.
  • Allow to drain on paper towels and sprinkle with salt and pepper.

Serving suggestions

  • As a garnish for salads, e.g. a salad with smoked poultry.
  • As a garnish for starters, e.g. with a duck liver or goose liver component.

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