1 loaf soft French bread, cut into large cubes
ΒΌ cup olive oil
2 ounces white truffle butter, melted
2 cloves garlic, grated
Kosher salt and freshly ground pepper
4 ounces fresh mozzarella, cut into small pieces
1/3 cup ricotta cheese, room temperature
3 tablespoons fresh parsley, minced
3 tablespoons chopped fresh chives
Truffle oil for drizzling
1 ounce freshly grated Parmesan cheese
Preheat oven to 450 degrees. In a large bowl, place bread cubes. In a separate bowl, combining olive oil, melted truffle butter, and grated garlic and whisk. Pour over bread, tossing gently. Sprinkle with salt and pepper and toss again. Spread bread cubes in an even layer on a baking
sheet. Bake for 10 minutes, tossing every few minutes to toast evenly. Remove pan from oven, and transfer bread to a baking dish and set oven to broil. Sprinkle fresh mozzarella over bread and return pan to oven. Broil for 3 to 4 minutes or until cheese has melted and is beginning to brown. Remove bread from oven and pile in your serving dish. Sprinkle dish with parsley, chives, and grated Parmesan all over, then pile ricotta cheese in center of dish. Drizzle with truffle oil and serve hot.
Yield: 4-6 serving
