These crostini can be a terrific appetizer for a dinner party or Thanksgiving or holiday dinner, or part of an antipasto spread. A few drops of truffle oil gives them star appeal.

Ingredients

• 2 tablespoons Alce Nero Frantoio Extra Virgin Olive Oil
• 1 small clove garlic, minced
• 1/2 pound crimini mushrooms, chopped
• 2-3 slices of Galloni Prosciutto di Parma, shredded
• Sea salt and Black Pepper, to taste
• 1/3 cup Spanish Garden Piquillo Peppers, chopped
• 2 tablespoons Capp Aris Capers in Salt, rinsed
• 2 tablespoons Italian flat leaf parsley, minced
• 5 large eggs
• 1 1/2 tablespoons Delitia Butter of Parma
• 12 thin rounds of a baguette
• 1-2 tablespoons Black Truffle Oil or White Truffle Oil
• 1/2 cup Aged Parmigiano Reggiano DOP, grated

Preheat oven to 400 degrees. Heat olive oil in a medium saute or omelet pan. Add garlic, mushrooms, and prosciutto, a dash of sea salt and pepper, and saute until garlic is soft and mushrooms give off their liquid, about 2 minutes over medium high heat. Watch so mixture doesn't burn. Lower heat and saute 1 minute more. Remove sauteed ingredients to a small bowl. Add chopped red peppers, capers, and parsley to mixture. Wipe out saute pan. 

Lightly butter one side of bread slices with 1/2 tablespoon butter. Place on a cookie sheet and put into hot oven for a few minutes to very lightly toast.

With a fork, lightly beat eggs with a little salt and pepper in a bowl. When well mixed, add the mushroom Remove sauteed ingredients to a small bowl and wipe out pan. Heat pan and then add 1 tablespoon butter, swirling until butter melts. Add egg mixture, and with a fork, break up curds to scramble eggs. Turn eggs as they cook so that bottom layer doesn't brown. After 2 minutes or so, when eggs have solidified, turn off heat. 

Place crostini rounds on a platter, top each with a few tablespoons of scrambled eggs and top with a few drops of truffle oil on each. Sprinkle all with Parmigiano-Reggiano, and serve warm.