Summer Truffle Bruschetta with Buffalo Ricotta

An elegant summer starter, ready in minutes

Summer truffle bruschetta is the perfect distillation of Italian summer cooking: a handful of exceptional ingredients, no elaborate preparation, a result that impresses every guest. The contrast between the creaminess of buffalo ricotta and the mushroomy aroma of fresh scorzone is simply irresistible.

Ingredients (serves 4)

• 4 thick slices of rustic or durum wheat bread
• 200 g fresh buffalo ricotta
• 40–50 g fresh summer truffle (scorzone)
• 4 tablespoons high-quality extra virgin olive oil
• Fine sea salt to taste
• Freshly ground black pepper to taste
• A few sprigs of fresh thyme (optional)

Method

1. Toast the bread slices on a cast-iron griddle or under the oven grill for 2–3 minutes per side until golden and crisp. While still warm, rub with a garlic clove if desired.

2. In a small bowl, season the buffalo ricotta with a pinch of salt, a drizzle of olive oil, and a light grinding of black pepper. Mix with a fork until smooth and creamy.

3. Spread the ricotta generously over each toasted slice.

4. Using a truffle slicer or very sharp peeler, shave paper-thin slices of fresh summer truffle over the ricotta.

5. Finish with a drizzle of raw extra virgin olive oil, a small pinch of sea salt, and fresh thyme leaves if using. Serve immediately.

Serving notes

This bruschetta pairs beautifully with a glass of chilled Verdicchio dei Castelli di Jesi or a fresh Trebbiano d'Abruzzo. For a red pairing, choose a light young Sangiovese served at 14–15°C.

Slice the truffle at the very last moment — once cut, the aromas disperse quickly. Prepare the bruschette just before serving.

Want to try this recipe? Order your fresh summer truffle directly from the forager.