Truffle-y Goodness!

Truffles are earthy and delicious, but not do-able for most of our bank accounts. So we have some less expensive options to fulfill your cravings. Truffle oil, truffle salt and truffle aioli. We’ll show you three ways to use these products to accent otherwise humdrum recipes…

Roasted Garlic & Truffle White Bean Dip

2 heads Garlic, roasted (see below)

1 (28oz) can Cannellini beans, drained and rinsed

2 Tbsp Truffle Oil



White or Black Pepper, freshly ground

Crostini, crackers or veg for dipping


Roast the Garlic

Preheat the oven to 375F.

Peel the loose papery peel off the garlic, but keep it intact.

Slice the top off the heads of garlic to expose the cloves. (Don’t cut off too much!)

Drizzle with olive oil and wrap in foil.

Roast until brown and soft, about half an hour, then set aside to cool completely.


When the garlic is cool enough to handle, gently squeeze the cloves out of the skin and into the bowl of a food processor.

Add the beans, truffle oil and 2 tablespoons of water, and pulse to puree.

Add more water as needed to reach a smooth consistency, but you want it thick enough to dip or spread.

Add seasonings to taste.

Serve with small toasts, crackers or vegetables. (Or use as a condiment on sandwiches!)


Truffle Grilled Cheese Sandwich

Per sandwich:

Two slices good quality bread – fresh sourdough is awesome!

Gruyere or other earthy cheese, like Swiss or provolone.

Fresh Arugula

Sauteed button mushrooms.

Ham or turkey, or not, as desired.

Truffle Aioli.


Slice and saute the mushrooms over medium low – medium heat with a little salt, until they are golden and have lost most of their moisture.

Heat a skillet over medium heat. (The size of your skillet depends on how many sandwiches you’re making – don’t over crowd them.

Drizzle one side of one slice of bread with oil, or spread with butter, and place oil side down in the pan. 

Layer on the cheese, arugula, mushroom and meat if using.

Spread one side of the other slice of bread with truffle aioli, place on top of the sandwich and drizzle the top with oil, or spread with butter.

Turn heat to medium low or low, depending on your stove, and gently brown the bottom of the sandwich.

Carefully flip and toast the other side.

Serve with extra aioli for dipping, if desired.


Air Fryer Truffle Fries

2 # Russet Potatoes, peeled and cut into french fries

2 Tbsp Truffle Oil

½ teasp Smoked Paprika

1 Tbsp Parmesan Cheese, grated

2 teasp Fresh Parsley, minced

1 teasp Black Truffle Salt


Place cut potatoes in a bowl of cold water and let soak for 30 minutes. Pat dry.

Preheat the air fryer to 400F.

Place dry fries in a large bowl and toss well with truffle oil and paprika.

Transfer to fry basket and air fry for about 20 minutes, shaking the basket about every 5 minutes.

Transfer to a bowl and toss with the Parmesan, parsley and truffle salt.

Eat while hot!

(And dip in truffle aioli, if there’s any left from your sandwiches!)

Truffle Fries in a Basket