4 tbsp extra-virgin olive oil
3 tbsp apple cider vinegar
1 tsp truffle mustard or dijon mustard
6 thin slices fresh black truffle, finely chopped
Salt and pepper
8 small slices ciabatta
1 tbsp extra-virgin olive oil (for brushing)
4 slices prosciutto
Small salad leaves, your choice
8 thin slices of fresh black truffle
Make dressing first by mixing 4 tbsp olive oil, cider vinegar, mustard and finely chopped truffl e. Season with salt and mix well. Preheat oven to 160C. Brush ciabatta bread pieces with 1 tbsp of olive oil and toast lightly in oven for 8-10 minutes.
Meanwhile, cut each prosciutto slice in half to obtain eight pieces. Once toasted, remove ciabatta pieces and, while still hot, place a piece of prosciutto on each and nestle on serving plate with small salad leaves. Drizzle with truffle dressing and finish with a truffle slice on each crostini. Add a couple of turns of pepper over the lot and serve.