3oz Shallot Confit or caramelized shallots
¼ lb. Tellagio Cheese
½ Red Hen Rosemary Baguette (1/4 inch slices, toasted)
½ cup Monini roasted garlic oil
½ oz Chopped fresh Tarragon
Truffle salt
Morton & Basset Black Pepper
Place sliced baguette on Sheet tray and drizzle with the oil and season with black pepper
Bake in a pre-heated oven on 350 degrees for about 5-7 minutes or until slightly golden brown around the edges
Place a small amount of the Tellagio cheese on the baguette
Then place a small amount of duck
Followed by a small amount of onion on top
Next garnish the Crostini's with chopped tarragon, sprinkle with truffle salt and enjoy
*For this dish you can substitute store purchased Chicken Confit
