Ingredients
6 slices of Italian bread
12 tablespoons Taleggio cheese or Stracchino cheese for a milder taste
48 slices of salami or truffled salami
1 1/2 teaspoons Truffled Honey
Method
Sources
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RecipeNLG
dataset
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Gathered
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Truffle-infused honey — drizzle on aged cheese, pizza, crostini
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Aromatic finishing oil — pasta, risotto, eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Aromatic finishing oil — pasta, risotto, eggs
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Pre-heat the oven grill on high and put the rack on the top shelf. Cut 6 slices of Italian bread the thicknees of a standard sandwhich slice. Cut 36 slices of salami paper thin. Spread 2 tablespoons of Taleggio cheese (or Starcchino if you want a milder taste) on each slice of bread, add 8 slices of salami on top of the cheese and drizzle a tiny amount of honey over the salami. I really mean a tiny quantity so it doesn't overpower the taste of the salami and cheese. Grill in the oven until the cheese has melted and the salami is slightly crispy on the edges (about 5 minutes) - don't overcook it as the salami will become very hard and salty. Serve immediately. At the enoteca in Florence they recommend a frutty, light red wine.