BLACK TRUFFLE CROSTINI ALLA UMBRIA
Prepared in 10 minutes or less.

1 black truffle
16 tbs (2 sticks) softened salted butter
4 anchovy fillets
Fresh ground pepper to taste
Crostini bread slices slightly toasted in oven

Over parchment paper, grate half of the black truffle and set aside shavings.

Add softened butter, shaved black truffles, anchovies and fresh pepper in a food processor.  Pulse until well-combined and smooth.  Yields 1 cup.

Spread the black truffle butter atop toasted crostini slices and place on a platter.  Using the remaining half of the black truffle, shave thin, feathery slices of truffle atop the buttered crostini.  Serve at room temperature.

Option: Black truffle butter is also magnificent when tossed with fresh hot pasta and garnished with truffle shavings and finely chopped, flat-leaf parsley.