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: 8 Serving Size: 3Amount Per Serving:Calories: 200Total Fat: 15gCarbohydrates: 15gProtein: 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.
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[…] 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
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