- 8 slices of toast bread
- 2 tbsp of oil for toasting
- 150g Castello® Double Cream Truffle
- 100g semi-dried tomatoes
- 1 garlic clove
- 2 sprigs of rosemary
- 4 tsp olive oil
- 0.5-1 tbsp lemon juice
- 1 anchovy fillet
- Salt and pepper
Remove the coarse stems from the rosemary. Mix all the ingredients for the pesto except for the salt , pepper and lemon juice into a homogeneous mixture. Season to taste with salt, pepper and lemon. You now have a pesto.
Spread a thin layer of the pesto on the bread before adding thin slices of cheese. Close with another slice of bread.
Heat the oven to 150°C. In a little oil, fry each sandwich on each side until golden. This will only take a short time, but to make sure the cheese is completely melted, it should then have a couple of minutes in the oven. If you are making lots of sandwiches, then reduce the oven temperature to 110-120°C. Then it will keep them hot.
This recipe was developed by Thomas Alcayaga from the Danish food blog madetmere.dk.