Another little truffle trick for canapes is to pimp a parmesan crisp (or galette).
I have a bit of an umami obsession, and last time I made them I had that ‘taste’ very much in mind…
Ordinarily these crisps are made using ground parmesan, sprinkled onto a baking sheet, and baked in the oven for 5 mins or so until golden.
These really are yummy, but in a little culinary epiphany, as the crisps were cooling I brushed them with a tiny quantity of good truffle oil. The scent and taste operated almost at a subliminal level – do try them!