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Ingredients

For the dressing:

• 3 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 3 tablespoons black truffle paste in oil
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• Salt and white pepper (or black pepper)

For the crostini:

• 1 regular sourdough baguette, about 3 inches in diameter, cut into 32 1/4-inch-thick slices
• 2 to 3 tablespoons olive oil for brushing the bread
• 1 tablespoon unsalted butter
• 3 portobello mushrooms (about 3/4 pound total), stems removed, caps sliced 1/4 inch thick, then cut crosswise into quarters
• 1/2 pound shiitake mushrooms, stems removed, caps sliced 1/4 inch thick, then cut crosswise into thirds
• Salt and freshly ground pepper
• 3 ounces Camembert cheese, such as Old Chatham's Hudson Valley Camembert, at room temperature (or use brie or another soft-ripened cheese)

For the salad:

• 3 heads butter lettuce, washed and torn into large pieces
• 4 hard-boiled eggs, finely grated or pressed through a sieve
• 2 tablespoons chopped flat-leaf parsley, for garnish

Description

Food Network Invites You To Try This Mushroom And Camembert Crostini On Butter Lettuce With Truffle Vinaigrette Recipe.

Food Network