Bruschette with pore fungus and white truffle patè

Ingredients for 4 people

  • 1 french baguette bread
  • 20 gr. or ½ oz. of butter
  • 45 gr., or 1½ pore fungus and white truffle paté
  • a little chicken stock
  • grated Reggiano Parmesan cheese

Preparation:

Melt the butter in a pan and add the other ingredients so as to obtain a smooth creamy sauce. Spread on toasted slices of french bread and serve.