Crostini with Black Truffle Butter

• 6 to 8 thick slices (about 5 by 3 inches) day-old semolina bread
• 1/2 ounce fresh black truffle, or 1/2-ounce jar whole black truffles
• 2 anchovy fillets
• 1 stick butter, at room temperature
• A minifood processor

1. Preheat oven to 350.
2. Lay the bread slices flat on a baking sheet, and toast them in the oven for 4 minutes, turn the slices over, and toast for another 4 minutes or so, until theyre light gold.
3. Cool the toasts on a wire rack.
4. If using a fresh truffle, brush it clean with a kitchen towel or vegetable brush.
5. With a sharp vegetable peeler, shave off any tough bits from the exterior of the truffle (save these for sauces or other cooked dishes).
6. Jarred truffles will be ready to use, without cleaning or trimming.
7. Grate the truffle on the fine holes of a grater, reserving a small solid piece.
8. Put the butter and anchovies in the minifood processor, and pulse until smooth.
9. Fold in the grated truffle.
10. Spread the butter on the cooled crostini.
11. Grate the reserved piece of truffle over the crostini, giving each one a dusting of truffle.
12. Serve immediately.

bread, fresh black truffle, anchovy, butter, processor

Taken from www.epicurious.com/recipes/food/views/crostini-with-black-truffle-butter-372313 (may not work)