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Apéritif, Tapas, Mise en bouche:
Crudités with Truffle Dipping Sauce (Veggie Buffet)
From 2 to 99 people!
Truffières de Rabasse Ingredients
Other ingredient:
Black Truffle Mayonnaise Truffieres de Rabasse
Black or Green Truffenade Truffieres de Rabasse
An assortment of fresh, crunchy vegetables, such as: cauliflower, cucumber, radishes, thin green asparagus, cherry tomatoes, celery, broccoli, and mini-carrots
Also mini sausages, surimi sticks, cooked shrimp Blinis or special bread for canapés.
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1 Clean and cut the raw vegetables into fingerfood size pieces, about 2 inches long. Separate broccoli and cauliflower into small florets.
2 Slice the sausage into fat rounds, and reheat in the microwave.
3 When warmed, slice each sausage in half horizontally and stuff with Truffenade.
4 You can also give your canapés an original twist: Spread with truffled mayonnaise, top with strips of smoked salmon or salmon trout, or matchsticks of surimi, crab or shrimp.
5 For the mayonnaise: take out of the refrigerator at the last minute. Spoon into a decorative ramekin and place in the center of a platter of artfully arranged vegetables.
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