Black truffle & quick fig compote crostini with pea shoots & grated truffle

by Luke Mackay

Vegan crostini with a luxurious topping of truffle puree and fig


4 slices of bread
4 figs, diced
1 tbsp caster sugar
1 tbsp balsamic vinegar
Juice of ½ lemon
1 tsp ground cinnamon
400g black truffle puree
1 punnet of pea shoots
1 summer truffle


Drizzle the bread with olive oil and bake at 100C for 30 mins until crisp and golden. Set aside.

Add the figs to a hot pan with a splash of olive oil. Brown lightly then add the sugar, balsamic vinegar, lemon juice and cinnamon and cook on a medium-high heat for 10 mins until it achieves a jammy consistency. Set aside to cool.

Spread the crostini with the truffle puree and top with the fig compote and pea shoots. Finish it all off with a grating of truffle (optional but recommended!).

Recipe: Luke Mackay