27+ Flavorful Summer Black Truffle Recipes to Elevate Your Seasonal Meals

Summer is the perfect time to experiment with fresh, vibrant ingredients and elevate your meals with luxurious, rich flavors.

If you’re looking to make your summer dining experience even more extraordinary, there’s no better way to do so than with the earthy and aromatic allure of black truffle.

Known for its decadent flavor, black truffle can transform even the simplest dishes into gourmet masterpieces.

Whether you’re preparing a casual dinner for friends, planning a sophisticated barbecue, or looking to impress with an elegant summer feast, we’ve got you covered with 27+ summer black truffle recipes that will infuse your meals with an unforgettable depth of flavor.

From savory appetizers and refreshing salads to indulgent main courses and even sweet treats, these recipes are designed to highlight the best of summer while incorporating the luxurious essence of black truffle.

27+ Flavorful Summer Black Truffle Recipes to Elevate Your Seasonal Meals

Black truffle is the epitome of culinary indulgence, and when paired with fresh, seasonal ingredients, it creates a symphony of flavors perfect for the summer months.

Whether you’re grilling, roasting, or simply drizzling over your favorite dishes, the versatility of black truffle knows no bounds.

With these 27+ summer black truffle recipes, you can take your summer meals to a whole new level, delighting your guests and tantalizing your taste buds with every bite.

So, don’t hesitate to experiment with these decadent recipes and make black truffle the star of your summer dining.

Black Truffle Summer Pasta Salad

There’s nothing quite like a fresh pasta salad when the sun is high and the days are long.

This luxurious version, infused with the earthy richness of black truffle, transforms a casual dish into a showstopper for your next summer gathering. Light yet indulgent, it’s the perfect centerpiece for an elegant picnic or a sunny al fresco dinner.

Ingredients:

• 12 oz farfalle or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup baby arugula
• ½ cup shaved Parmesan
• 2 tbsp black truffle oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped fresh basil
• Salt and pepper to taste
• Fresh black truffle, for shaving (optional)

Instructions:

1. Cook the pasta in salted boiling water according to package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, toss the pasta with truffle oil and lemon juice to coat evenly.
3. Add the cherry tomatoes, arugula, Parmesan, and basil. Gently toss.
4. Season with salt, pepper, and lemon zest.
5. Before serving, shave fresh black truffle over the salad for an extra decadent touch.

With its creamy textures, bright flavors, and heavenly aroma of truffle, this pasta salad feels like summer luxury in a bowl.

It’s easy to prepare, travels well, and brings a touch of sophistication to any warm-weather celebration.

Grilled Corn with Black Truffle Butter

Summer and grilled corn are a match made in heaven — but when you slather sweet, smoky kernels with black truffle butter, it becomes a dish that guests will remember long after the last sunset of the season.

This recipe is simple yet stunning, perfect for lazy barbecues or elegant outdoor soirées.

Ingredients:

• 6 ears fresh corn, husks removed
• 4 tbsp unsalted butter, softened
• 1 tbsp black truffle paste or finely minced black truffle
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp chopped parsley (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix the softened butter with the black truffle paste, salt, and pepper until smooth.
3. Grill the corn for 8–10 minutes, turning occasionally, until slightly charred and tender.
4. Brush the hot corn generously with the truffle butter.
5. Sprinkle with fresh parsley before serving, if desired.

Grilled corn is already irresistible, but the addition of earthy truffle transforms it into a gourmet masterpiece.

Whether you’re grilling by the beach or in your backyard, this dish will be the conversation starter of your summer party.

Summer Truffle Burrata with Heirloom Tomatoes

Burrata and summer tomatoes are a timeless duo, but the addition of black truffle elevates this classic to unforgettable heights.

This simple yet luxurious plate shines as an appetizer or a light, no-cook main course, letting the fresh ingredients speak for themselves under the warm summer sun.

Ingredients:

• 2 balls fresh burrata cheese
• 2 cups heirloom tomatoes, sliced
• 2 tbsp black truffle oil
• Fresh black truffle for shaving (optional)
• 1 tbsp balsamic glaze
• Fresh basil leaves, for garnish
• Sea salt and cracked black pepper, to taste

Instructions:

1. Arrange the sliced heirloom tomatoes on a large platter.
2. Place the burrata balls in the center.
3. Drizzle generously with truffle oil and a thin stream of balsamic glaze.
4. Season with sea salt and black pepper.
5. Garnish with fresh basil and a few shavings of black truffle if using.

Every bite of this dish is an explosion of creamy, juicy, earthy flavors — pure summer decadence on a plate.

It’s a no-fuss recipe that feels like a five-star experience, perfect for lazy afternoons and sunset dinners.

Black Truffle and Mushroom Crostini

This simple yet indulgent appetizer brings together the deep, savory flavor of black truffle with the earthy taste of mushrooms on crispy toasted bread.

Perfect for a summer gathering, these crostini will impress your guests with their gourmet flair while still being easy to prepare.

Ingredients:

• 1 baguette, sliced into 1-inch pieces
• 1 tbsp olive oil
• 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), thinly sliced
• 2 tbsp black truffle oil
• 1 garlic clove, minced
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Fresh black truffle for shaving (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Toast in the oven for about 8-10 minutes, until golden and crisp.
2. In a skillet, heat a tablespoon of olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the mushrooms, thyme, salt, and pepper. Cook until the mushrooms are softened and browned, about 5-7 minutes.
4. Drizzle the truffle oil over the mushrooms and stir to combine.
5. Spoon the mushroom mixture onto each crostini and garnish with fresh parsley and shaved black truffle.

These crostini offer the perfect balance of textures and flavors, with crispy bread, earthy mushrooms, and the luxurious taste of black truffle.

They’re perfect for any summer gathering, adding sophistication to a simple appetizer.

Truffle-Infused Summer Risotto

Risotto is a comfort dish that’s perfect for warm weather when you want something creamy but not too heavy.

This truffle-infused version combines the creamy texture of risotto with the rich, umami flavor of black truffle for an unforgettable summer side dish or main course.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 small onion, finely chopped
• 2 tbsp olive oil
• ½ cup dry white wine
• 1 tbsp black truffle oil
• 1 tbsp butter
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh black truffle for shaving (optional)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
2. Add the Arborio rice and cook, stirring, for 1-2 minutes to lightly toast the rice.
3. Pour in the white wine, stirring constantly until the liquid is absorbed.
4. Begin adding the warm broth, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next.
5. Once the rice is tender and creamy (about 18-20 minutes), stir in the truffle oil, butter, and Parmesan cheese. Season with salt and pepper.
6. If desired, shave fresh black truffle over the top before serving.

This risotto is the epitome of luxury and comfort combined.

The black truffle oil enhances the dish’s creaminess and depth of flavor, making it a memorable addition to your summer meals.

Truffle Mac and Cheese with Summer Herbs

Mac and cheese is a universally beloved comfort food, but when combined with the richness of black truffle oil and fresh summer herbs, it transforms into a decadent dish that feels just as indulgent as it does nostalgic.

Perfect for a summer potluck or a cozy night in.

Ingredients:

• 8 oz elbow macaroni
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• ½ cup grated Gruyère cheese
• 2 tbsp black truffle oil
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1 tbsp chopped fresh chives
• Salt and pepper, to taste
• Fresh black truffle for shaving (optional)

Instructions:

1. Cook the elbow macaroni according to package directions. Drain and set aside.
2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.
3. Gradually add the milk and cream, whisking constantly, until the mixture thickens (about 5-7 minutes).
4. Stir in the Dijon mustard, cheddar, and Gruyère cheese, and cook until melted and smooth.
5. Add the truffle oil, fresh thyme, salt, and pepper to the sauce, stirring to combine.
6. Toss the cooked macaroni in the truffle cheese sauce. Adjust seasoning as needed.
7. Garnish with fresh chives and shaved black truffle if using.

This truffle mac and cheese is the ultimate comfort dish with an elegant twist.

The combination of rich cheese, truffle oil, and fresh herbs makes it an irresistible side or main for your summer dinner.

Truffle-Infused Grilled Shrimp Skewers

Grilled shrimp is a summer favorite, and when combined with the earthy aroma of black truffle oil, these skewers turn into a show-stopping dish that is perfect for any outdoor gathering.

The lightness of the shrimp and the richness of the truffle make it a delightful, balanced treat.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp black truffle oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, combine the truffle oil, lemon juice, minced garlic, smoked paprika, salt, and pepper.
3. Toss the shrimp in the marinade and let them sit for 10-15 minutes to absorb the flavors.
4. Thread the shrimp onto skewers and grill for 2-3 minutes on each side, until the shrimp are pink and opaque.
5. Remove the shrimp from the skewers and sprinkle with fresh parsley.
6. Serve with lemon wedges for a fresh, zesty finish.

These grilled shrimp skewers are an irresistible appetizer or light main course.

The black truffle oil adds depth and a gourmet touch, making these skewers perfect for any summer barbecue or seafood lovers’ feast.

Black Truffle Summer Gazpacho

This chilled soup is the perfect dish for hot summer days. It’s refreshing, light, and packed with the vibrant flavors of fresh tomatoes, cucumbers, and peppers.

The drizzle of black truffle oil at the end brings a luxurious twist to this traditional Spanish favorite, making it both comforting and refined.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cups tomato juice
• 2 tbsp red wine vinegar
• 2 tbsp black truffle oil
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. In a blender, combine the tomatoes, cucumber, bell pepper, onion, and garlic.
2. Add the tomato juice and red wine vinegar, then blend until smooth.
3. Season with salt and pepper to taste, and chill the soup in the refrigerator for at least an hour.
4. When ready to serve, drizzle the gazpacho with black truffle oil and garnish with fresh basil leaves.

This black truffle gazpacho is the perfect balance of refreshing and luxurious, making it an ideal summer starter.

The truffle oil adds an extra layer of flavor that elevates the traditional cold soup into something extraordinary.

Black Truffle and Prosciutto Stuffed Chicken Breast

This dish combines the richness of black truffle with the savory flavors of prosciutto, offering a sophisticated twist on the classic chicken breast.

With a crispy, golden exterior and a succulent, flavorful filling, this recipe is perfect for a summer dinner that feels both fancy and comforting.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices prosciutto
• 2 tbsp black truffle oil
• 4 oz cream cheese, softened
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• Olive oil, for searing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Carefully slice each chicken breast horizontally to create a pocket. Be careful not to cut all the way through.
3. Spread a layer of cream cheese inside the pocket of each chicken breast. Top with rosemary, thyme, and a slice of prosciutto.
4. Drizzle the chicken with black truffle oil and season with salt and pepper.
5. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
7. Serve the chicken breasts hot, with an extra drizzle of truffle oil if desired.

This stuffed chicken breast is packed with flavor, with the creamy cheese and prosciutto complementing the rich truffle oil.

It’s an ideal dish for a special summer dinner or a luxurious weeknight meal.

Truffle-Infused Summer Caprese Salad

A Caprese salad is a quintessential summer dish, with ripe tomatoes, creamy mozzarella, and fresh basil.

Adding a drizzle of black truffle oil takes this classic to the next level, turning it into an elegant and decadent dish that’s perfect for a light lunch or side for any summer meal.

Ingredients:

• 4 large ripe tomatoes, sliced
• 2 balls fresh mozzarella, sliced
• 1 cup fresh basil leaves
• 2 tbsp black truffle oil
• 1 tbsp balsamic reduction
• Salt and pepper, to taste

Instructions:

1. Arrange the tomato and mozzarella slices in a circular pattern on a platter, alternating between the two.
2. Tuck fresh basil leaves between the tomato and mozzarella slices.
3. Drizzle black truffle oil and balsamic reduction over the entire salad.
4. Season with salt and freshly cracked black pepper to taste.
5. Serve immediately, and enjoy the rich flavors that the truffle oil brings to the classic combination.

This truffle-infused Caprese salad is a delightful way to elevate a simple dish.

The black truffle oil adds a depth of flavor that contrasts beautifully with the bright, fresh tomatoes and creamy mozzarella, making it the perfect summer treat.

Black Truffle and Lemon Panna Cotta

Panna cotta is a creamy, indulgent Italian dessert that pairs wonderfully with the subtle earthy flavors of black truffle.

This lemon-infused panna cotta is a refreshing take, with the truffle oil adding an unexpected twist, making it a sophisticated dessert for summer.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup sugar
• Zest of 1 lemon
• 1 tbsp black truffle oil
• 1 packet (2 ½ tsp) unflavored gelatin
• 1 tsp vanilla extract
• Fresh berries, for garnish (optional)

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and lemon zest. Heat over medium heat until it begins to steam, but not boil.
2. In a small bowl, sprinkle the gelatin over ¼ cup of cold water and let it bloom for 5 minutes.
3. Add the bloomed gelatin to the warm cream mixture, stirring until dissolved.
4. Remove from heat and stir in the black truffle oil and vanilla extract.
5. Pour the mixture into individual serving cups or molds and refrigerate for at least 4 hours, or until set.
6. Once set, serve the panna cotta chilled, garnished with fresh berries if desired.

This dessert offers a creamy and tangy combination with a hint of truffle, turning a traditional panna cotta into a decadent treat.

The lemon adds a refreshing citrus kick, while the truffle oil adds a subtle layer of complexity, making it the perfect summer indulgence.

Truffle-Infused Zucchini Fritters

Zucchini fritters are a great way to use up fresh summer zucchini, and the addition of black truffle oil makes them a flavorful and sophisticated snack or side dish.

Crispy on the outside, tender on the inside, and infused with truffle, these fritters will be a hit at your next barbecue or garden party.

Ingredients:

• 2 medium zucchinis, grated
• 1 small onion, finely chopped
• 2 eggs, beaten
• 1 cup breadcrumbs
• 2 tbsp black truffle oil
• 2 tbsp grated Parmesan cheese
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the zucchini, onion, eggs, breadcrumbs, Parmesan, black truffle oil, salt, and pepper. Mix well until everything is evenly incorporated.
3. Heat a bit of olive oil in a large skillet over medium heat.
4. Spoon the zucchini mixture into the skillet, flattening them into small fritters with the back of the spoon.
5. Fry the fritters for 3-4 minutes per side, until golden brown and crispy.
6. Remove from the skillet and drain on paper towels.
7. Serve hot, with a dipping sauce of your choice or a dollop of sour cream.

These truffle-infused zucchini fritters are perfect for a light summer appetizer or side dish.

The crisp exterior and soft interior, combined with the richness of truffle oil, make them an unforgettable treat at any gathering.

Black Truffle-Infused Roasted Vegetables

Roasted vegetables are a classic summer side dish, and adding black truffle oil brings a new level of sophistication and depth.

This recipe highlights the natural sweetness of seasonal vegetables, enhanced by the earthy and aromatic qualities of black truffle oil, making it an excellent accompaniment to any summer meal.

Ingredients:

• 2 large carrots, peeled and cut into thick slices
• 1 zucchini, sliced
• 1 red bell pepper, cut into chunks
• 1 small red onion, sliced
• 1 tbsp black truffle oil
• 1 tbsp olive oil
• 2 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the carrots, zucchini, bell pepper, and onion with olive oil, black truffle oil, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
4. Remove from the oven and sprinkle with fresh thyme and parsley before serving.

These roasted vegetables are a perfect side dish for any summer gathering.

The black truffle oil adds richness and depth, making this simple dish feel luxurious and satisfying. It’s an easy way to elevate your vegetable side game!

Truffle-Infused Summer Tart

A savory summer tart made with a flaky, buttery crust, fresh seasonal vegetables, and the added decadence of black truffle oil.

This tart is perfect for a brunch, picnic, or light dinner, and it’s a great way to showcase the fresh flavors of the season.

Ingredients:

• 1 pre-made puff pastry sheet
• 1 cup ricotta cheese
• 1 tbsp black truffle oil
• ½ cup grated Gruyère cheese
• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1 red onion, thinly sliced
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Roll out the puff pastry sheet on a baking sheet.
2. Spread the ricotta cheese evenly across the pastry, leaving about a 1-inch border around the edges.
3. Drizzle the ricotta with black truffle oil and sprinkle with a little salt and pepper.
4. Layer the zucchini, yellow squash, and red onion slices on top of the ricotta.
5. Sprinkle with fresh thyme and grated Gruyère cheese.
6. Fold the edges of the pastry over the vegetables to create a rustic crust.
7. Bake for 25-30 minutes, or until the pastry is golden and crisp.

This truffle-infused summer tart is a perfect blend of flaky pastry, creamy ricotta, and fresh vegetables, all enhanced by the luxurious touch of truffle oil.

It’s a crowd-pleasing dish that looks as stunning as it tastes!

Truffle Macarons with Lemon Cream Filling

Macarons are a delicate and elegant treat, and when paired with black truffle, they turn into something truly unique.

The subtle flavor of black truffle perfectly complements the sweet, zesty lemon cream filling, creating a sophisticated dessert for a summer gathering or afternoon tea.

Ingredients for the Macaron Shells:

• 1 ½ cups powdered sugar
• 1 cup almond flour
• 3 large egg whites, at room temperature
• ¼ cup granulated sugar
• 1 tbsp black truffle oil

Ingredients for the Lemon Cream Filling:

• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp black truffle oil

Instructions:

1. Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
2. In a bowl, sift together the powdered sugar and almond flour.
3. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
4. Gently fold in the sifted powdered sugar and almond flour mixture into the egg whites, then add the black truffle oil. Be careful not to deflate the meringue.
5. Transfer the macaron batter to a piping bag and pipe small rounds onto the prepared baking sheets.
6. Tap the baking sheets to release any air bubbles and let the macarons sit for 20-30 minutes to form a skin.
7. Bake for 15-18 minutes, until the macarons easily peel off the parchment paper. Allow them to cool completely.
8. For the filling, beat the softened butter with powdered sugar, lemon juice, lemon zest, and black truffle oil until smooth and creamy.
9. Once the macaron shells have cooled, pipe the lemon cream filling onto one shell and sandwich it with another.

These black truffle macarons with lemon cream filling are an unforgettable treat.

The light, airy shells paired with the rich, lemony filling and subtle hint of truffle oil make these macarons an elevated dessert that’s perfect for a special summer occasion.

Black Truffle and Burrata Pizza

A summer pizza with a creamy, gooey burrata topping, fresh arugula, and a touch of black truffle oil makes for an elevated yet simple dish.

The rich truffle oil complements the creamy burrata and the peppery arugula, giving the pizza an elegant, luxurious twist.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 1 tbsp black truffle oil
• 8 oz burrata cheese
• 1 handful fresh arugula
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• Salt and pepper, to taste
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat your oven to 475°F (245°C). Roll out the pizza dough onto a baking sheet or pizza stone.
2. Brush the dough with olive oil and sprinkle with minced garlic. Bake for 7-10 minutes, until the crust is golden and crispy.
3. Remove the pizza from the oven and drizzle with black truffle oil.
4. Tear the burrata cheese into pieces and scatter it across the pizza.
5. Add halved cherry tomatoes and fresh arugula on top.
6. Season with salt and pepper and return the pizza to the oven for an additional 3-5 minutes, just to warm the burrata.
7. Garnish with fresh basil leaves if desired and serve hot.

This pizza combines the richness of burrata with the unique, earthy flavor of truffle oil.

The balance of creaminess, freshness, and crunch makes it an ideal summer dish for any pizza lover.

Truffle-Infused Summer Risotto with Peas and Asparagus

Risotto is a classic dish that’s creamy, comforting, and customizable.

This version, enhanced with fresh asparagus and peas, gets a luxurious boost from black truffle oil, making it perfect for a summer dinner that’s both light and decadent.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup fresh peas (or frozen)
• 1 bunch asparagus, trimmed and chopped
• 1 small onion, finely chopped
• 2 tbsp black truffle oil
• 1 tbsp olive oil
• ½ cup white wine
• 2 tbsp butter
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
2. Add the Arborio rice to the pan and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
3. Pour in the white wine and cook until absorbed by the rice.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding the next.
5. While the rice is cooking, blanch the asparagus in boiling water for 2-3 minutes until just tender, then add the peas and cook for an additional 1-2 minutes. Drain and set aside.
6. Once the rice is tender and creamy (after about 18-20 minutes), stir in the blanched asparagus and peas, truffle oil, butter, and grated Parmesan. Season with salt and pepper to taste.
7. Serve the risotto immediately, garnished with additional Parmesan and a drizzle of truffle oil.

This truffle-infused risotto combines the sweetness of peas and the earthiness of asparagus with the luxurious richness of truffle oil.

It’s a sophisticated yet comforting dish that’s perfect for a summer evening.

Truffle-Infused Watermelon Salad with Feta and Mint

This fresh, vibrant salad is the ultimate summer dish.

The sweetness of watermelon paired with the saltiness of feta and the refreshing mint creates a perfect combination, while a drizzle of black truffle oil adds a surprising, luxurious twist to this bright salad.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• 1 tbsp black truffle oil
• 1 tbsp fresh lime juice
• 1 tbsp fresh mint leaves, chopped
• Salt and pepper, to taste
• Extra mint leaves, for garnish

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint.
2. Drizzle the truffle oil and lime juice over the salad and toss gently to combine.
3. Season with salt and pepper to taste.
4. Garnish with extra mint leaves before serving.

This watermelon salad is a perfect balance of sweet, salty, and refreshing flavors.

The truffle oil adds an unexpected but delightful depth, making this salad a sophisticated choice for a summer lunch or light dinner.

Truffle-Infused Grilled Corn on the Cob

Grilled corn on the cob is a quintessential summer treat, and adding black truffle oil to the mix brings a rich, gourmet twist to this classic dish.

The truffle oil complements the smoky sweetness of the grilled corn, making it a perfect side dish for any summer barbecue or picnic.

Ingredients:

• 4 ears of corn, husked
• 2 tbsp black truffle oil
• 1 tbsp butter, melted
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the corn with melted butter and season with smoked paprika, salt, and pepper.
3. Grill the corn for 10-12 minutes, turning occasionally, until it’s charred and tender.
4. Once off the grill, drizzle the corn with black truffle oil and garnish with fresh parsley.
5. Serve immediately, hot and fragrant.

This truffle-infused grilled corn brings out the best in summer’s sweetest vegetable, with the black truffle oil elevating the smoky flavor and adding a luxurious depth.

It’s the perfect accompaniment to any grilled meats or a vegetarian feast.

Black Truffle and Tomato Crostini

Crostini are a delightful, simple appetizer that can be made with just a few ingredients, but when you add black truffle oil, they transform into an elegant and flavorful treat.

With fresh tomatoes, basil, and the richness of truffle oil, these crostini are perfect for a summer gathering or a light snack.

Ingredients:

• 1 baguette, sliced into ½-inch pieces
• 2 tbsp black truffle oil
• 1 cup cherry tomatoes, halved
• 1 tbsp balsamic vinegar
• 1 tbsp fresh basil, chopped
• 1 tbsp extra virgin olive oil
• Salt and pepper, to taste
• Parmesan shavings, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush each slice with a little truffle oil.
2. Toast the baguette slices in the oven for 6-8 minutes, or until golden brown and crispy.
3. In a bowl, combine the halved cherry tomatoes, balsamic vinegar, olive oil, chopped basil, salt, and pepper.
4. Spoon the tomato mixture onto the toasted crostini and garnish with Parmesan shavings.
5. Drizzle with a little more truffle oil before serving.

These truffle-infused crostini are a perfect blend of freshness, richness, and crunch.

The combination of the ripe tomatoes, fragrant basil, and truffle oil makes them an irresistible appetizer for your next summer gathering.

Truffle-Infused Lemon Garlic Grilled Chicken

Grilled chicken gets a sophisticated twist with the addition of black truffle oil, garlic, and lemon.

This simple yet flavorful marinade turns ordinary chicken into an elegant and juicy main course, ideal for a summer barbecue or family dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp black truffle oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a bowl, combine the black truffle oil, lemon juice, minced garlic, olive oil, oregano, salt, and pepper.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Let it marinate in the refrigerator for at least 30 minutes.
3. Preheat the grill to medium-high heat and brush the grates with oil.
4. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
5. Serve the grilled chicken with lemon wedges and an extra drizzle of truffle oil.

This grilled chicken, infused with the aromatic flavors of lemon, garlic, and black truffle oil, is juicy, flavorful, and perfect for any summer occasion.

The richness of the truffle oil gives the chicken an elegant, gourmet touch that elevates the entire dish.

Black Truffle and Peach Salad

This fresh and vibrant salad brings together the sweetness of ripe summer peaches, the richness of black truffle oil, and the sharpness of blue cheese.

It’s a light, yet luxurious dish that perfectly balances the sweetness of fruit with savory and earthy flavors—a great side dish for any summer meal.

Ingredients:

• 2 ripe peaches, sliced
• 2 cups mixed greens (arugula, spinach, or mesclun)
• 2 oz blue cheese, crumbled
• 1 tbsp black truffle oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. In a small bowl, whisk together the truffle oil, honey, balsamic vinegar, salt, and pepper to create the dressing.
2. Arrange the mixed greens and peach slices on a serving platter.
3. Drizzle the dressing over the salad and toss gently.
4. Top the salad with crumbled blue cheese and fresh basil leaves.
5. Serve immediately as a refreshing summer starter.

This black truffle and peach salad is a wonderful combination of sweet, savory, and tangy.

The richness of the truffle oil adds depth to the fruit and cheese, making it a sophisticated and unforgettable summer dish.

Black Truffle Oil and Herb-Infused Grilled Shrimp

Grilled shrimp are a summer favorite, and when infused with black truffle oil and fresh herbs, they become an extraordinary dish.

The truffle oil enhances the natural sweetness of the shrimp while the herbs bring a refreshing lightness to the dish, perfect for a seafood-centric summer meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp black truffle oil
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a bowl, combine the black truffle oil, olive oil, garlic, lemon juice, parsley, thyme, salt, and pepper.
2. Add the shrimp to the bowl and toss to coat evenly. Let marinate in the refrigerator for 15-20 minutes.
3. Preheat the grill to medium-high heat and lightly oil the grates.
4. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
5. Serve immediately with lemon wedges for an added citrusy kick.

These grilled shrimp, infused with the luxurious richness of black truffle oil and brightened with fresh herbs, are the perfect dish for summer seafood lovers.

They’re simple to prepare, yet packed with flavor, and make an elegant addition to any summer meal.

Truffle-Infused Summer Berry Sorbet

A refreshing, cool dessert perfect for hot summer days, this truffle-infused berry sorbet combines the sweetness of mixed berries with the subtle depth of black truffle oil.

It’s a unique and indulgent treat that will surprise and delight guests with its complex flavors.

Ingredients:

• 2 cups mixed berries (strawberries, raspberries, blueberries)
• ½ cup water
• ½ cup sugar
• 1 tbsp lemon juice
• 1 tbsp black truffle oil
• Fresh mint leaves, for garnish

Instructions:

1. In a small saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool.
2. Puree the mixed berries in a blender until smooth.
3. In a large bowl, combine the berry puree with the cooled simple syrup, lemon juice, and black truffle oil. Mix well.
4. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions for churning.
5. Once the sorbet has reached a smooth consistency, transfer it to an airtight container and freeze for at least 3-4 hours.
6. Serve the sorbet in bowls, garnished with fresh mint leaves.

This truffle-infused summer berry sorbet is a refreshing and unexpected dessert.

The subtle hint of truffle oil blends beautifully with the sweet and tangy berries, making it an unforgettable summer treat that combines both refreshing and indulgent flavors.