Crostini di Tartufi Bianchi- Piedmontese Rarebit (Piedmont)

Appetizers

Cut the slices of bread in half, toast them and keep hot. Grate the truffle. Melt the butter over a very low heat, add the truffle, and let it heat through for a few minutes without actually cooking; add the Parmesean cheese. Remove from heat, mix well and stir in the lemon juice. If this mixture seems too thick, dilute with a little stock (preferab;y veal or chicken).

Spread the toast with the truffle and cheese mixture, and serve very hot.

Serves 6.