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Escargot Caviar Over Truffles

Escargot caviar served in the most upscale of ways — and right in your own kitchen
Escargot Caviar Over Truffles


This recipe comes courtesy of CaviarEscargot.com.


  • 1 Black truffle
  • Hazlenut oil, to taste
  • Balsamic vinegar, to taste
  • 15 Grams escargot caviar (depending on size of truffle)


Cut truffle into thin slices (1mm to 2mm thick). Arrange the pieces on a plate.

Drizzle hazelnut oil balsamic vinegar over truffles and around plate.

Spoon a few beads on each of the truffle slices.

Serve immediately. Add more oil or vinegar as desired.