Crostini With Porcini Butter and Summer Truffles

• 8 ounces high quality lightly salted or unsalted butter at room temperature
• Salt
• 4 tablespoons porcini powder
• 1/2 cup canned summer truffle peelings
• 2 French baguettes
• 4 tablespoons minced parsley for garnish, optional
• Black pepper

1. Preheat the broiler.
2. Grind dried porcini in a spice grinder, producing about 1/2 cup of powder.
3. The excess will keep for about a year in a jar.
4. Or buy porcini powder online or at some food shops.
5. In small bowl, combine the butter and 4 tablespoons of porcini powder.
6. Add salt to taste.
7. Slice the baguettes into very thin slices.
8. Place on a sheet pan and toast until golden brown on both sides.
9. Spread about 1 teaspoon of porcini butter on the baguette slices.
10. Add a good pinch of truffles, and sprinkle with minced parsley if you like and a few grinds of pepper.
11. Spread about 1 teaspoon of butter on the baguette slices.
12. Add a good pinch of truffles, and sprinkle with minced parsley and a few grinds of pepper if you like.

quality lightly salted, salt, porcini powder, peelings, baguettes, parsley, black pepper

Taken from cooking.nytimes.com/recipes/1014444 (may not work)