Crostini With Black Truffles

Preparation:

Preparation: Lightly scrape the anchovies, rinse them quickly, dry them and bone them, then chop them very finely. Scrub the truffles with a hard brush holding them under running water to remove all traces of earth, then grate them with a large-hole grater. Heat the oil and butter in a small pan, put the peeled and lightly crushed clove of garlic in it and brown it, then discard it and turn off the heat. Pour the truffles, anchovies and lemon juice into the still hot pan, mix well and spread the mixture on the toasted and still hot slices of bread. Serve the croutons immediately without letting them cool.