Grilled Taleggio cheese, Salami and Truffle Honey - Crostone di Taleggio, Salami con Miele Tartufato

This recipe was entered in the contest for Your Best "Ham and Cheese"

This recipe was entered in the contest for Your Best "Ham and Cheese"

This recipe was entered in the contest for Your Best Home Alone Dinner

This recipe was entered in the contest for Your Best Open House Dish

This recipe was entered in the contest for Your Best Dirt Cheap Dinner

Maria Teresa Jorge's Notes: I live an hour away from Florence and from time to time my husband and I take the train and go to the market or food shops for special treats. But lunch is always at Giancarlo and Riccardo...

I live an hour away from Florence and from time to time my husband and I take the train and go to the market or food shops for special treats. But lunch is always at Giancarlo and Riccardo's Enoteca "Le Volpi e l'Uva" (the fox and the grapes from the fable by Aesop). Next to Ponte Vecchio, off the street to Palazzo Pitti, this is a perfect experience. With a 5 meter counter, everything is done before your eyes, simple salads, to cheese plates and simply the best Crostones we have ever had! Crostone means a big crostini, which is a grilled slice of bread with a topping. My favourite dish there is the Crostone with Fontina Cheese and Truffled Salami. We have tried hard to reproduce it at home but their truffled salami is very hard to find in Tuscany. So after many attempts, I have come up with this version which we have many times at home for dinner with a salad or cut up in pieces as finger food for a party. You have to use Italian bread and if you find truffled salami don't hesitate - the difference is amazing. I make my crostones with Taleggio cheese instead of Fontina and also add a drizzle of truffled honey on top, which they don't do at the enoteca.