Crostini With White Truffles

• 6 slices ( 3/4-inch thick) crusty French or Italian bread (4 to 5 inches in diameter)
• 1 tablespoon unsalted butter
• 2 cloves garlic, peeled
• 2 cups mixed salad greens (mild varieties like ruby or oakleaf)
• 3 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• Salt
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 2 or 3 firm white truffles (about 5 ounces)

1. Spread the bread slices lightly on one side with the butter and arrange them on a tray, buttered side up.
2. Place in a 400-degree oven and bake about 6 minutes, until crusty but not dry.
3. Rub the buttered side of the toast lightly with the garlic cloves.
4. Toss the salad greens with 1 tablespoon of the olive oil and a dash each of black pepper and salt, and divide the greens among 6 plates.
5. Arrange the toast on top, one slice for each serving.
6. Sprinkle each of the slices with 1 teaspoon of the cheese and a sprinkling of black pepper and salt.
7. Using a vegetable peeler or truffle slicer, shave the truffles directly over the toast, coating each piece.
8. Then sprinkle the toast with the remaining olive oil and a dash of black pepper.
9. Serve immediately.

crusty, unsalted butter, garlic, mixed salad greens, extravirgin olive oil, freshly ground black pepper, salt, cheese, white truffles

Taken from cooking.nytimes.com/recipes/4674 (may not work)