Ingredients for 4 people:12 small slices of stale homemade Tuscan bread240 g young pecorino cheese1 tbsp Extra Virgin Olive Oil12 tsp dry white wine (approx. 60 ml) 1 black truffle (approx. 20 g)
Cut the pecorino into 12 slices, roughly 5 mm thick and more or less the same size as the slices of bread. Grease the bottom of a roasting tin with a little olive oil, arrange 6 slices of bread in it and drizzle a teaspoon of wine over each one. Place 6 slices of pecorino on top, then the remaining slices of bread, which you will also drizzle with wine, and finish off with the remaining slices of cheese. Cook in a preheated oven, at 185 °C, for 15 minutes. Take the roasting tin out of the oven and leave the crostini to rest for about 10 minutes, then garnish with a few truffle flakes and serve.