Miniature boxty with crème fraîche and Perlage di Tartufo is a wonderful canape with a caviar alternative that tastes like truffles in caviar form! So unique, and great for vegetarians, too.
These Miniature Boxty topped crème fraîche and truffle caviar are going to knock your socks off!
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However, first let me tell you something about me: I have turned down many offers from companies that would like me to promote their products.
I have two main reasons for this: the first is that I don’t use or like the product. Because of this, I absolutely cannot in good conscience promote something I wouldn’t buy and use myself. Anyway, you’d all know because I hate to lie, and I’m really bad at it.
The second reason is if that product contains ingredients that are unnatural, includes chemicals or is simply something I avoid eating. If it’s not good enough for my family, I won’t try to turn you onto it, either.
However, sometimes I find a product that I love so much, I want to promote it myself without the company even contacting me, like Butter Bells and Isi Whippers. I have recently found such a product and think it would be a wonderful way to make a day really special. It is called Perlage di Tartufo and is such a unique creation, and so incredibly delicious, I want to share it with you!
Perlage di Tartufo
Perlage di Tartufo looks very much like caviar and has the consistency and texture of caviar. However, it tastes of winter black truffles! The first time I sampled it at a gourmet food warehouse in Los Angeles, I knew I had to take some home even though it is quite pricy. However, compared to caviar, it’s a bargain; I think of it as “Truffle Caviar”.
I love blini with caviar, so I decided to make my own version with a twist: remember my Irish Boxty recipe? Well, I made miniature pancakes, topped them with a lovely dollop of crème fraîche (which you can make yourself). Then I placed a tiny spoonful of Perlage di Tartufo on top. You don’t need a lot as the flavor is quite bold. Of course, you absolutely could use real caviar instead of Perlage di Tartufo, if you prefer.
All I can tell you is that the combination of potato flavor, creamy crème fraîche along with the pearlized truffle is incredible. It’s one of those things I put in my mouth and immediately start dancing; you do that too, right?
I also froze some of the miniature boxty to have at a later time, and they froze beautifully!
Happy Valentine’s Day, however you decide to celebrate, hopefully there is good food involved!
Miniature Boxty with Créme Fraîche
and Truffle Caviar Appetizer
Ingredients
- One recipe of Irish Boxty
- creme fraiche
- Perlage di Tartufo or your choice of caviar
Instead of making full size boxty, make miniature versions (bite-sized).
Place on a cooling rack for about 5 minutes. (The crème fraîche will melt if added too quickly.) Then place on a serving plate or tray, and dollop a little crème fraîche on the boxty. Next, top with a little Perlage di Tartufo or caviar.
Serve, preferably with champagne or a sparkling wine, such as Prosecco.
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Miniature Boxty with Crème Fraîche and Truffle Caviar Appetizer
A lovely little canape that will delight any truffle lover.
Ingredients
- One recipe of Irish Boxty (see link in instructions)
- creme fraiche
- Perlage di Tartufo or your choice of caviar
Instructions
- Instead of making full size boxty, make miniature versions (bite-sized).
- Place on a cooling rack for about 5 minutes. (The crème fraîche will melt if added too quickly.) Then place on a serving plate or tray, and dollop a little crème fraîche on the boxty. Next, top with a little Perlage di Tartufo or caviar.
- Serve, preferably with champagne or a sparkling wine, such as Prosecco.
Nutrition Information:
Yield:
8Serving Size:
3Amount Per Serving:Calories: 200 Total Fat: 15g Carbohydrates: 15g Protein: 3g
*Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
[…] My favorite way to eat them is as part of a British breakfast. However, I’ve also made miniature Irish boxty and served them as a luxurious appetizer! They’re so […]
I’m a little late finding this post, but I love these! When we were in Dublin we went to The Boxty House. We worried it wouldn’t be authentic, or should I say touristy? But it was wonderful.
Better late than never! Oh, I’m glad to hear that your experience at The Boxty House was good, especially with the prices they charge, it really should be. I hope you like this recipe, Mimi! Let me know. CC
I made these today for New Years Eve with my family. Instead of caviar and creme fraiche I sauteed baby cremini mushrooms and deglaed with a nice red merlot.(not much at all. I then removed them from pan and slightly carmelized thinly sliced onion crescents . topped the boxty with lebeneh – a thickened whole milk yogurt spread and finished with a bit of mushrooms and onion. It is delightful. I had a dinner version in Dublin with sausage,mushroom and the onion. The cream was the boom baby. Thank you Christina for yet another inspiring post. Keep the coming! Happy New Year
Neale
Oh dear, I missed your lovely comment, Neale! Sorry for the late reply, I think I was going crazy with family over the New Year!
Your creation sounds fabulous, and I’d love to try it! I buy labneh (I think we just spell it differently) all the time, in fact I picked one up tonight! Thanks for sharing and happy new-ish new year to you too! :)
CC
[…] Miniature Irish Boxty with Creme Fraiche and Perlage di Tartufo […]
Wow! I love truffles and this would be a wonderful garnish to so many dishes – seared scallops, risotti, etc! Thanks for letting us know.
You’d absolutely love it, David! I’m sure of it!
This is now on my to-do list. Looks divine.
Awesome!
I have a soft spot in my heart for boxty – brings back memories of a fave Irish restaurant we used to love. But seriously, the boxty of those memories is nothing like these lavish little masterpieces! Creme fraiche and caviar?!?! My oh my – this is awesome! :D
Thank you so much, Shelley! You are too kind! CC
I love little finger foods and this delightful combination has me wanting to go on a shopping spree. The truffle caviar has me wanting some in my own cupboard!
I honestly don’t think you’ll be disappointed, Kristen! Enjoy!
I am so glad I’ve discovered you! And through these tasty looking treats. Haven’t had boxty in years! From one Scot to another, even if we’re on the other side of the pond, I’ll raise a toast with some bubbly and caviar on these. Sounds like Valentine’s at yours is the place to be! I’ve got the Corsican outlaws coming this weekend so can’t imagine much ‘appening apart from their favourite soup. Dying to read your posts.
Cheers and have a lovely Valentine’s weekend in LA.
Oh dear, I owe you an apology, Jill! I’ve just found 5 of your comments in my spam folder! I’m so sorry and I hope you didn’t think I was ignoring all your lovely comments! I will have to pop over to your site too! Thank you so much and Happy Valentine’s Day to you, too! CC ;)
I always learn something new when I visit you Christina! This sounds lovely!
This is a 10 on my taste-ometer, it looks so good and decadent!
My mouth is watering at the sight of that truffle “caviar!”
I understand, trust me! :)
I totally do the dancing thing and this looks like something that would incite jumping and shouting. Happy Valentine’s Day!
Love it! Thanks, Lynne! CC
These are lovely!
I’ve never tried caviar, nor truffles. I should probably rectify that :P
Oh yes, you most definitely do, Dana! :) CC
What a wonderful product! It’s very intriguing. I’m also excited about your boxty recipe. I actually had my first boxty at a gastropub in Oklahoma, and it was wonderful. I never realized authentic it was until I went to the Gallagher’s Boxty House in Dublin. I was afraid it might be tourist and the food bad, but it was wonderful. Family run. Greap appetizer idea!
Aren’t boxty wonderful? But I’m very biased as I love anything that contains potatoes! Thanks so much, Mimi! CC
Dear Christina,
I have never had your Irish Boxty. I think I must try this..I love little finger foods that make your taste buds dance. I am not fond of caviar, but you say this tastes like truffles. I love the way these look on a platter, so pretty with the Creme Fraiche. Great way to celebrate Valentines Day or any special occasion. Thanks for sharing this dish with us. Have a beautiful week dear friend…
Dottie :)
I do think you’d like the boxty, Dottie- at least, if you like potatoes, you’ll enjoy them. Thank you and have a lovely Valentines Day! CC
Good caviar is my ultimate ‘death row food’! Give me a horned spoon and the biggest jar you’ve got, and I’m in heaven! I’ve never had Perlage di Tartufo, but if it tastes of truffles (another wonderfully decadent food), I know I’ll love it!
Kathleen, if you love caviar and truffles, you NEED to get your hands on this stuff! It’s seriously decadent and so delicious! CC
Oh, my, the boxty look delicious. I haven’t made “blinis” in a while, and I love the wonderful aromas that rise up when they’re browning. Must. Make. A. Batch! From your photos to your philosophy, your blog is a breath of fresh air!
Goodness, thank you so much! I hope you try the boxty version as they are incredibly tasty, I think you’ll really like them, and they’re extremely versatile. I just wrote to a reader who commented on Facebook that in Dublin, there is an Irish Boxty restaurant! :) Thanks again for your lovely comments! CC
Love the blini or boxty with sour cream and caviar. This is such a classic delicious combination. I do the same Christina, if I find a product I love I will write about it without any request from the company. That sounds like a great product.
I know I can trust your recommendations, too, Suzanne. It’s not always like that with other blogs though, promoting everything under the sun. Thank you so much for stopping by, as always! :) CC
This looks like a terrific combination of flavors! My husband and I missed the warehouse sale this past weekend, and now I’m kicking myself for it as the Perlage di Tartufo looks amazing! We both love truffles…..I’m going to get my husband to make this (he’s the chef in our family). He used to do another version of this with mini corn cakes topped with smoked salmon, creme fraiche, caviar, and chives.
I’m loving your blog, even if it makes me hungry after reading it. Wonderful food photography as well…….
Oh dear, Kristina! I saw it there, too as they don’t always have it. Your husband’s version with smoked salmon sounds wonderful too! Thank you for your lovely comments! I truly appreciate them! CC