Serves 8 (makes 24 crostini)
Prep Time 20 minutes
Meal Type Appetizer
- 24 crostini toasts
- 8oz chevre or goat cheese
- 1 jar Black Truffle Tartufata Sauce
- Black Truffle Oil
- Freshly ground black pepper
- Fresh thyme leaves
Use Blood Orange Olive Oil instead of truffle oil and garnish with sections of fresh Blood Orange.
Use Truffle Honey instead of tartufata.
Use strained ricotta cheese instead of goat cheese
Preheat the oven to 450 degree
Combine Balsamic, Honey Creme, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken to the bag and seal, squeezing excess air out of bag. Marinate in refrigerator for 2 hours.
Place the chicken on foil-lined baking sheet. Bake until skin is caramelized, about 30 to 35 minutes. Meanwhile, place the marinade in a small saucepan and bring to a boil. Reduce the heat to low and simmer until thick, about 15 minutes. Reserve. Use a pastry brush to brush marinade on cooked chicken. Place the chicken on a serving platter. Sprinkle with sesame seeds and serve.