-1 thin (ficelle) baguette
-1 “Tuber Melanosporum” truffle
-Fleur de sel (sea-salt flakes)
Cut the bread into thin slices. Brush and wash your truffle with a small fine brush before slicing it finely with a mandolin. Place one truffle strip on each slice of bread. Sprinkle with a drop of olive oil and add a pinch of salt. Bake for 1 minute at 90-100°C.