Bruschetta with Buffalo Stracciatella, Raw Shrimp, Tomatoes, and Black Truffle Carpaccio

This exquisite dish captures the essence of summer with the freshness of late-summer ingredients in every bite. Picture the creamy, luscious notes of buffalo stracciatella, the succulent sweetness of freshly caught, shrimp, and the vibrant burst of freshly-picked tomatoes, all harmonizing atop a crisp bruschetta base. And to elevate this symphony of flavors, a delicate garnish of black truffle carpaccio adds an intoxicating aroma that is the hallmark of luxury.


In this recipe, we marry the familiar comfort of bruschetta with the sophisticated allure of truffles, creating a dish that's not just a feast for the taste buds, but a celebration of culinary artistry. While this recipe takes advantage of the fresh, locally caught Mediterranean shrimp to create a raw preparation, this recipe is equally delicious with sauteed or steamed shrimp in place of raw shrimp. See note below about consuming raw shrimp.

 

INGREDIENTS:

1 baguette or loaf of pane di casa bread

1 pound Buffalo Stracciatella cheese 

1 pound freshly caught jumbo Shrimp (about 20-30 per pound)

3-4 fresh tomatoes

2 tbsp Sabatino Black Truffle Carpaccio

¼ cup Extra Virgin Olive Oil, plus more for drizzling

Sabatino Black Truffle infused Oil, for drizzling

Salt to taste

Pepper to taste


Directions

  1. Cut bread into ½” thick slices and brush lightly with olive oil.
  2. Heat a large skillet or griddle over medium-high heat and toast bread slices on both sides until golden brown. (about 2-3 minutes per side). Once toasted, lightly drizzle crostini with truffle oil.
  3. While bread is toasting, carefully clean and rinse shrimp, then pat dry with paper towels and set aside. If cooking shrimp, sautee or steam for 3-4 minutes or until shrimp are just cooked through.
  4. On a clean cutting board, dice tomatoes and add to a mixing bowl with ¼ cup extra virgin olive oil and season with salt and pepper to taste. Allow mixture to marinate while you finish toasting the bread.
  5. Once bread is toasted, assemble by adding 2-3 tbsp of stracciatella on top of bread, followed by 2-3 shrimp, then top with 2 tbsp of tomato bruschetta.
  6. To finish, garnish with 1-2 slices of Black Truffle Carpaccio per crostini and serve.

Recommendation: You should only consume raw shrimp if purchased from a reputable source where you are comfortable with the quality and assured the product is safe for raw consumption. Consuming raw shrimp does put you at risk for foodborne illness, so we advise using cooked shrimp in this recipe.