27+ Irresistible Summer Truffle Recipes That Are Light, Luxurious

Summer is the season of vibrant produce, outdoor gatherings, and fresh, flavor-packed meals—but why not elevate your warm-weather dishes with a touch of luxury?

Truffles, known for their rich, earthy aroma and flavor, aren’t just for colder months or fine dining restaurants.

When used thoughtfully, truffle oil or truffle shavings can add depth and sophistication to even the simplest summer recipes.

From refreshing salads and grilled vegetables to seafood, pasta, and indulgent appetizers, this collection of 27+ summer truffle recipes is here to inspire your seasonal cooking.

Whether you’re hosting a sunset dinner party, prepping an alfresco picnic, or just treating yourself to a gourmet moment, these truffle-infused recipes will turn ordinary dishes into unforgettable summer bites.

27+ Irresistible Summer Truffle Recipes That Are Light, Luxurious

Truffles may have once been reserved for special occasions, but these 27+ summer truffle recipes prove they can be a delicious part of everyday warm-weather cooking.

Whether you’re drizzling truffle oil over juicy watermelon salad, folding it into creamy risotto, or finishing off a grilled flatbread, just a few drops are enough to add elegance and richness to your dish.

So fire up the grill, raid the farmer’s market, and let your summer meals shine with a gourmet twist.

Truffle Burrata with Heirloom Tomatoes and Basil Oil

Burrata and tomatoes are a quintessential summer duo, and when combined with earthy black truffle and aromatic basil oil, the dish is elevated to something unforgettable.

This recipe is a perfect appetizer or light lunch for warm afternoons, requiring minimal effort and offering maximum sophistication.

Ingredients:

• 1 ball of fresh burrata
• 2 cups heirloom cherry tomatoes, halved
• 1 tbsp black truffle oil
• 2 tbsp basil oil (or fresh basil leaves blended with olive oil)
• Sea salt and freshly cracked black pepper
• Microgreens or fresh basil for garnish
• Optional: Fresh black truffle shavings (for extra luxury)

Instructions:

1. Slice the tomatoes and arrange them in a shallow serving bowl.
2. Gently place the burrata ball in the center.
3. Drizzle basil oil generously over the tomatoes, followed by the truffle oil over the burrata.
4. Sprinkle with sea salt and freshly cracked pepper.
5. Top with microgreens or basil and a few fresh truffle shavings, if using.
6. Serve immediately with toasted sourdough or crostini.

This dish brings the essence of summer to the table with a luxurious twist.

The creamy burrata acts as a neutral canvas, allowing the rich depth of truffle to contrast with the sweet acidity of ripe tomatoes. It’s elegant, refreshing, and perfect for entertaining.

Truffle-Infused Grilled Corn on the Cob

Grilled corn is a summer staple, but when you introduce truffle butter into the mix, it transforms into a gourmet delight.

This recipe takes a backyard favorite and gives it a fine-dining upgrade without losing its nostalgic charm.

Ingredients:

• 4 ears of corn, husked
• 3 tbsp unsalted butter, softened
• 1 tbsp truffle oil or truffle butter
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped parsley
• Salt and pepper to taste
• Optional: A sprinkle of truffle salt

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, mix the butter with the truffle oil (or use truffle butter directly).
3. Grill the corn, turning occasionally, until lightly charred—about 10 minutes.
4. Immediately brush each ear of corn with the truffle butter mixture while still hot.
5. Sprinkle with Parmesan cheese, parsley, salt, and pepper.
6. For extra flavor, add a pinch of truffle salt just before serving.

This dish proves that even the simplest summer ingredients can become luxurious when paired with the deep aroma of truffle.

It’s a perfect side dish for a barbecue that will impress your guests without much effort.

Summer Truffle Pasta with Lemon Zest and Arugula

This light yet decadent pasta dish marries the brightness of lemon and peppery arugula with the unmistakable flavor of truffle.

It’s an easy-to-make recipe that’s ideal for a summer dinner party or a weeknight indulgence.

Ingredients:

• 8 oz tagliatelle or fettuccine
• 2 tbsp olive oil
• 1 clove garlic, minced
• Zest of 1 lemon
• 1 tbsp black truffle oil
• 2 cups arugula
• Salt and freshly ground black pepper
• Freshly grated Parmesan cheese
• Optional: Fresh truffle shavings

Instructions:

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water.
2. In a pan, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add lemon zest and a splash of the pasta water.
4. Toss in the cooked pasta, arugula, and truffle oil. Mix until the arugula is wilted and the pasta is coated.
5. Season with salt and pepper.
6. Serve topped with Parmesan and optional truffle shavings.

This pasta balances richness and brightness beautifully. The lemon zest cuts through the depth of the truffle oil, while arugula adds a fresh, peppery bite.

It’s the kind of meal that feels indulgent yet appropriate for a warm summer evening.

Truffle & Mushroom Risotto

Creamy risotto meets the earthy richness of mushrooms and the decadent flavor of truffles in this indulgent dish.

It’s a comforting yet elegant meal that’s perfect for a relaxed summer evening or a special occasion.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth (kept warm)
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 2 cups mixed mushrooms (such as cremini, shiitake, or porcini), sliced
• 1/2 cup dry white wine
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp black truffle oil
• Salt and freshly ground black pepper
• Fresh parsley, chopped for garnish
• Optional: Fresh truffle shavings

Instructions:

1. In a large skillet or saucepan, heat olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes.
2. Add the mushrooms and cook until tender and browned, about 5 minutes.
3. Stir in the Arborio rice and cook for another minute, allowing the rice to lightly toast.
4. Pour in the wine, stirring until it’s mostly absorbed.
5. Gradually add the warm broth, one ladle at a time, stirring constantly and letting the liquid absorb before adding more.
6. Continue until the rice is creamy and tender, about 20 minutes.
7. Stir in the butter, Parmesan, and truffle oil. Season with salt and pepper.
8. Serve with freshly chopped parsley and truffle shavings for extra luxury.

This risotto is a perfect marriage of summer’s bounty and truffle’s earthy complexity.

The mushrooms provide an umami depth, while the truffle oil infuses the dish with a distinct, luxurious flavor. It’s both comforting and refined.

Truffle-Infused Caprese Salad with Balsamic Reduction

The classic Caprese salad is elevated by the addition of truffle oil, offering a fragrant, velvety depth to the simple ingredients.

The balsamic reduction adds a tangy contrast, making each bite perfectly balanced. This dish is a refreshing appetizer or side dish for any summer meal.

Ingredients:

• 3 ripe heirloom tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 2 tbsp black truffle oil
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• Fresh basil leaves
• Salt and freshly cracked black pepper
• Optional: Fresh truffle shavings for garnish

Instructions:

1. Arrange the tomato and mozzarella slices alternately on a platter.
2. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over low heat and cook until it has reduced by half and thickened to a syrupy consistency, about 5-7 minutes.
3. Drizzle the truffle oil over the tomato and mozzarella.
4. Drizzle the balsamic reduction over the salad, then sprinkle with salt and pepper.
5. Garnish with fresh basil leaves and truffle shavings for an extra touch of luxury.

This Caprese salad is a sophisticated twist on a classic.

The richness of truffle oil and the sweetness of the balsamic reduction contrast beautifully with the fresh, light flavors of tomato and mozzarella. It’s a dish that feels as indulgent as it is refreshing.

Truffle Macaroni and Cheese with Crispy Panko Topping

Mac and cheese gets a luxurious upgrade with the addition of truffle oil and a crunchy, golden panko topping.

This dish combines comfort food with a gourmet twist, making it an ideal side dish or main course for a summer dinner.

Ingredients:

• 8 oz elbow macaroni
• 2 cups sharp cheddar cheese, grated
• 1/2 cup grated Gruyère cheese
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/4 cup heavy cream
• 1 tbsp black truffle oil
• Salt and freshly ground black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the macaroni according to package instructions, then drain and set aside.
2. In a large saucepan, melt 2 tbsp butter over medium heat. Add the flour and whisk for about 1 minute to form a roux.
3. Gradually whisk in the milk and heavy cream, cooking until the mixture thickens, about 5 minutes.
4. Stir in the cheeses until melted and smooth. Season with salt, pepper, and truffle oil.
5. Fold in the cooked macaroni and stir until fully coated.
6. Transfer the mac and cheese to a baking dish. In a small bowl, mix the panko breadcrumbs with the melted butter, then sprinkle over the top of the mac and cheese.
7. Bake for 20 minutes or until the top is golden and crispy.
8. Garnish with freshly chopped parsley before serving.

This mac and cheese is the epitome of comfort food, reimagined with the aromatic richness of truffles.

The crispy panko topping adds texture, while the creamy cheese sauce and truffle oil create a decadent flavor profile that will leave everyone craving more.

Truffle-Infused Grilled Chicken with Mango Salsa

This light and flavorful grilled chicken is paired with a vibrant, sweet-and-spicy mango salsa.

The truffle oil adds a subtle depth to the chicken, while the salsa brings a refreshing and tropical element to the dish. It’s perfect for a summer barbecue or a casual dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp black truffle oil
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 ripe mango, peeled and diced
• 1/4 red onion, finely diced
• 1/2 red bell pepper, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp chili flakes (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix the truffle oil, olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Brush the chicken breasts with the truffle oil mixture and let them marinate for about 10-15 minutes.
4. Grill the chicken for 5-7 minutes per side, or until fully cooked and golden brown.
5. While the chicken is grilling, combine the mango, red onion, bell pepper, cilantro, lime juice, and chili flakes in a bowl to make the salsa.
6. Once the chicken is done, serve it topped with the fresh mango salsa.

This grilled chicken is a fantastic combination of savory, smoky flavors with the sweet brightness of the mango salsa.

The truffle oil gives the chicken a sophisticated richness, making this dish both refreshing and indulgent for a summer meal.

Truffle-Infused Roasted Potatoes with Garlic and Rosemary

Roasted potatoes are a beloved side dish, but adding truffle oil and aromatic garlic and rosemary takes them to the next level.

Crispy on the outside and fluffy on the inside, these potatoes are perfect for pairing with grilled meats or serving as a hearty, stand-alone dish.

Ingredients:

• 1 1/2 pounds baby potatoes, halved
• 3 tbsp black truffle oil
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• Salt and freshly cracked black pepper
• 1 tbsp fresh parsley, chopped (for garnish)
• Optional: Fresh truffle shavings for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved baby potatoes with truffle oil, minced garlic, rosemary, salt, and pepper.
3. Spread the potatoes evenly on a baking sheet lined with parchment paper.
4. Roast in the oven for 25-30 minutes, flipping halfway through, until golden and crispy on the outside.
5. Garnish with fresh parsley and optional truffle shavings before serving.

These roasted potatoes are elevated by the luxurious flavor of truffle oil, with the garlic and rosemary adding an extra layer of aromatic depth.

They’re crispy on the outside, tender on the inside, and bursting with flavor in every bite.

Truffle-Infused Summer Peach and Burrata Salad

This summer salad features the sweetness of ripe peaches paired with creamy burrata, all enhanced by the subtle richness of truffle oil.

It’s a refreshing, light dish that’s perfect as a starter or a side salad for a summer gathering.

Ingredients:

• 2 ripe peaches, sliced
• 1 ball of fresh burrata cheese
• 2 tbsp black truffle oil
• 1 tbsp honey
• 1 tbsp white balsamic vinegar
• Fresh basil leaves, torn
• Salt and freshly cracked black pepper
• Optional: Fresh truffle shavings for garnish

Instructions:

1. Arrange the peach slices and burrata on a platter.
2. Drizzle with truffle oil and honey.
3. Drizzle the white balsamic vinegar over the peaches and burrata, then sprinkle with salt and pepper to taste.
4. Garnish with fresh basil leaves and optional truffle shavings.

This salad is the perfect balance of sweet, savory, and creamy.

The truffle oil adds a luxurious undertone to the fresh peaches and creamy burrata, while the honey and balsamic vinegar bring out the natural sweetness of the fruit. It’s a beautiful, elegant dish that’s sure to impress.

Truffle-Infused Grilled Shrimp with Lemon and Garlic

These grilled shrimp are infused with the rich, earthy flavor of truffle oil, paired with a bright lemon and garlic marinade.

The result is a simple yet elegant dish that’s perfect for a summer cookout or a light seafood dinner.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tbsp black truffle oil
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 tbsp olive oil
• Salt and freshly cracked black pepper
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Instructions:

1. In a bowl, combine the truffle oil, garlic, lemon zest, lemon juice, olive oil, salt, and pepper.
2. Toss the shrimp in the marinade and let them sit for about 15-20 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the shrimp onto skewers and grill for 2-3 minutes per side, until they are pink and slightly charred.
5. Serve the shrimp with fresh parsley and lemon wedges on the side.

This grilled shrimp recipe is a delightful blend of fresh, zesty flavors and the luxurious essence of truffle oil.

The marinade gives the shrimp a vibrant kick, while the truffle oil enhances the depth of their natural sweetness, making it a perfect summer seafood dish.

Truffle Risotto with Asparagus and Lemon

Risotto is a creamy and comforting dish, and when you add fresh asparagus and a hint of lemon, it becomes an ideal summer meal.

The truffle oil infuses the risotto with an extra layer of complexity, making it rich and indulgent while still feeling light and fresh.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth (kept warm)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup asparagus, chopped into bite-sized pieces
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp black truffle oil
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. Add the white wine and cook, stirring, until the wine is mostly absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is tender and creamy, about 20 minutes.
5. In the last 5 minutes of cooking, add the chopped asparagus and continue to cook until tender.
6. Stir in the butter, Parmesan cheese, truffle oil, and lemon zest. Season with salt and pepper to taste.
7. Serve immediately with additional Parmesan cheese if desired.

This risotto is a perfect blend of creamy and earthy flavors, with the asparagus providing a touch of green freshness and the truffle oil adding an indulgent finish.

The lemon zest brightens the dish, making it a light and satisfying summer meal.

Truffle-Infused Cucumber and Avocado Salad

This fresh, light salad combines the crispness of cucumber, the creaminess of avocado, and the earthy depth of truffle oil.

It’s a refreshing side dish or a quick, healthy lunch for hot summer days. The lemony dressing adds a zesty contrast to the rich truffle flavor.

Ingredients:

• 1 cucumber, thinly sliced
• 1 ripe avocado, diced
• 1/4 red onion, thinly sliced
• 1 tbsp black truffle oil
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt and freshly cracked black pepper
• Fresh dill or parsley for garnish

Instructions:

1. In a large bowl, combine the cucumber, avocado, and red onion.
2. In a small bowl, whisk together the truffle oil, olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the vegetables and toss gently to combine.
4. Garnish with fresh dill or parsley.
5. Serve immediately or refrigerate for up to 30 minutes before serving for a chilled option.

This refreshing salad is perfect for a hot summer day, offering a balance of creamy, crunchy, and tangy elements.

The truffle oil adds a touch of luxury, making it a sophisticated dish that feels indulgent yet light.

Truffle-Infused Watermelon and Feta Salad

This vibrant salad combines the sweet juiciness of watermelon with the salty creaminess of feta, all brought together with the rich, earthy flavor of truffle oil.

The addition of mint and a drizzle of honey makes this salad a perfect, refreshing dish for a summer picnic or BBQ.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 red onion, thinly sliced
• 1 tbsp black truffle oil
• 1 tbsp honey
• 1 tbsp fresh mint, chopped
• Salt and freshly cracked black pepper
• Optional: Fresh truffle shavings for garnish

Instructions:

1. In a large bowl, combine the watermelon, feta cheese, and red onion.
2. Drizzle the truffle oil and honey over the ingredients.
3. Toss gently to combine, then season with salt and pepper to taste.
4. Garnish with fresh mint and optional truffle shavings before serving.

This watermelon and feta salad is a refreshing and unique combination, perfect for a hot summer day.

The truffle oil adds a luxurious, earthy richness that pairs beautifully with the sweetness of the watermelon and the creaminess of the feta. It’s a perfect side dish for any summer gathering.

Truffle-Infused Grilled Vegetable Skewers

These grilled vegetable skewers are bursting with smoky, savory flavors and an aromatic drizzle of truffle oil.

The variety of vegetables used ensures a satisfying and colorful side dish that pairs well with almost any grilled meats or as a standalone vegan option.

Ingredients:

• 1 zucchini, sliced into thick rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 8 oz mushrooms, whole or halved
• 2 tbsp black truffle oil
• 1 tbsp olive oil
• 2 tsp dried oregano
• Salt and freshly cracked black pepper
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. In a large bowl, toss the vegetables with truffle oil, olive oil, oregano, salt, and pepper until evenly coated.
3. Thread the vegetables onto skewers, alternating between different vegetables for color and variety.
4. Grill the skewers for 5-7 minutes on each side, or until the vegetables are tender and lightly charred.
5. Serve the skewers garnished with fresh parsley.

These truffle-infused grilled vegetable skewers are a perfect balance of smoky, savory, and earthy flavors, making them a fantastic side dish for any summer meal.

The truffle oil enhances the natural sweetness of the vegetables, giving them an elevated and decadent touch.

Truffle-Infused Avocado Toast with Poached Egg

Avocado toast gets a luxurious upgrade with the addition of truffle oil and a perfectly poached egg.

This dish is not only delicious but also quick and easy to make, making it a perfect option for a sophisticated breakfast or brunch.

Ingredients:

• 2 slices of whole-grain or sourdough bread, toasted
• 1 ripe avocado, mashed
• 1 tbsp black truffle oil
• 2 eggs, poached
• Salt and freshly cracked black pepper
• Red pepper flakes (optional)
• Fresh chives or parsley for garnish

Instructions:

1. Toast the bread slices to your desired crispiness.
2. Mash the avocado in a bowl and stir in the truffle oil, salt, and pepper.
3. Spread the truffle-infused avocado mixture evenly over the toasted bread.
4. Top each slice with a poached egg and season with additional salt, pepper, and red pepper flakes if desired.
5. Garnish with fresh chives or parsley before serving.

This truffle-infused avocado toast is a perfect balance of creamy avocado, rich truffle oil, and the richness of a poached egg.

It’s a quick and elegant way to start the day, offering a luxurious twist on a classic favorite.

Truffle-Infused Corn on the Cob with Parmesan and Basil

This classic summer favorite is elevated with a drizzle of truffle oil, a sprinkle of Parmesan, and a touch of fresh basil.

The rich flavor of truffle oil complements the natural sweetness of the corn, making it a show-stopping side dish for any barbecue or outdoor meal.

Ingredients:

• 4 ears of fresh corn, husked
• 2 tbsp black truffle oil
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped
• Salt and freshly cracked black pepper
• Lemon wedges for serving

Instructions:

1. Bring a large pot of salted water to a boil. Add the corn and cook for 8-10 minutes, or until tender.
2. Remove the corn from the water and let it cool slightly.
3. Drizzle the truffle oil over the cooked corn, making sure each ear is well coated.
4. Sprinkle the corn with grated Parmesan cheese and fresh basil.
5. Season with salt and pepper to taste, and serve with lemon wedges on the side.

This truffle-infused corn on the cob is an indulgent twist on a summer classic.

The truffle oil adds depth, while the Parmesan and basil bring bright, fresh flavors to the dish. Perfect for a summer BBQ or picnic!

Truffle-Infused Tomato and Burrata Crostini

This simple yet elegant appetizer features ripe summer tomatoes, creamy burrata cheese, and the luxurious flavor of truffle oil.

The crostini is toasted to perfection, creating a crunchy base for the rich, savory toppings.

Ingredients:

• 1 baguette, sliced into 1-inch pieces
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 ball of fresh burrata cheese
• 2 tbsp black truffle oil
• 1 tbsp fresh basil, chopped
• Salt and freshly cracked black pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Place the baguette slices on a baking sheet and drizzle with olive oil.
2. Toast the bread in the oven for 5-7 minutes or until golden and crispy.
3. While the bread is toasting, toss the cherry tomatoes with truffle oil, salt, and pepper.
4. Once the crostini are toasted, place a generous amount of burrata cheese on each slice.
5. Top with the truffle-infused tomatoes and garnish with fresh basil.

These tomato and burrata crostinis are a perfect appetizer or light snack.

The creamy burrata pairs wonderfully with the bright tomatoes and the decadent drizzle of truffle oil, creating a luxurious bite with every mouthful.

Truffle-Infused Peach and Prosciutto Salad

This sweet and savory salad features ripe summer peaches, thin slices of prosciutto, and the luxurious addition of truffle oil.

The honey vinaigrette ties the dish together with a subtle sweetness, making it a perfect refreshing salad for warm summer days.

Ingredients:

• 2 ripe peaches, sliced
• 4 oz prosciutto, thinly sliced
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 2 tbsp black truffle oil
• 1 tbsp honey
• 1 tbsp white balsamic vinegar
• 1/4 cup crumbled goat cheese
• Salt and freshly cracked black pepper

Instructions:

1. In a small bowl, whisk together the truffle oil, honey, and white balsamic vinegar to create the dressing.
2. Arrange the mixed greens on a platter, and top with sliced peaches and prosciutto.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle with crumbled goat cheese and season with salt and pepper to taste.

This truffle-infused peach and prosciutto salad is a delightful combination of sweet, savory, and tangy flavors.

The truffle oil adds a sophisticated richness, while the peaches and prosciutto provide a delicious balance of freshness and umami.

Truffle-Infused Caprese Salad

This classic Italian salad is enhanced with the rich and earthy flavor of truffle oil, creating a sophisticated version of the beloved caprese.

The creamy mozzarella, sweet tomatoes, and fresh basil are perfectly complemented by the truffle oil, making this a refreshing yet indulgent dish for summer.

Ingredients:

• 2 large heirloom tomatoes, sliced
• 1 ball fresh mozzarella, sliced
• 1 tbsp black truffle oil
• Fresh basil leaves, torn
• Salt and freshly cracked black pepper
• Balsamic glaze (optional)

Instructions:

1. Arrange the sliced tomatoes and mozzarella in a circular pattern on a platter.
2. Drizzle the truffle oil evenly over the salad.
3. Sprinkle with fresh basil, salt, and pepper to taste.
4. For added flavor and a touch of sweetness, drizzle with balsamic glaze (optional).
5. Serve immediately as a starter or side dish.

This truffle-infused caprese salad adds a luxurious twist to a simple classic.

The truffle oil enhances the natural sweetness of the tomatoes and the creaminess of the mozzarella, creating a beautiful, light dish perfect for summer meals.

Truffle-Infused Lobster Roll

This indulgent lobster roll features succulent lobster meat dressed in a truffle mayo and served in a buttered, toasted roll.

The truffle oil adds an earthy, aromatic depth to the rich lobster, turning this classic New England favorite into a gourmet treat.

Ingredients:

• 1 pound lobster meat, cooked and chopped
• 4 soft roll buns (preferably New England-style)
• 2 tbsp mayonnaise
• 1 tbsp black truffle oil
• 1 tbsp fresh lemon juice
• 1 tbsp fresh chives, chopped
• Salt and freshly cracked black pepper
• 2 tbsp unsalted butter, for toasting the buns

Instructions:

1. In a bowl, combine the mayonnaise, truffle oil, lemon juice, salt, and pepper.
2. Gently fold the lobster meat into the truffle mayo mixture, making sure the lobster is evenly coated.
3. Heat a skillet over medium heat and melt the butter. Toast the rolls in the butter until golden and crispy on both sides.
4. Fill each toasted roll with the truffle-infused lobster mixture.
5. Garnish with chopped chives and serve immediately.

This truffle-infused lobster roll is a luxurious twist on a classic seafood favorite.

The combination of rich lobster, creamy truffle mayo, and buttery toasted rolls creates a truly indulgent dish that’s perfect for a summer lunch or dinner.

Truffle-Infused Grilled Peach and Burrata Tartine

This open-faced sandwich features the sweetness of grilled peaches, the creaminess of burrata, and a luxurious drizzle of truffle oil.

It’s the perfect combination of savory, sweet, and creamy flavors, making it a sophisticated and satisfying summer snack or appetizer.

Ingredients:

• 2 ripe peaches, sliced
• 1 ball of fresh burrata cheese
• 4 slices of rustic sourdough bread
• 2 tbsp black truffle oil
• 1 tbsp honey
• Fresh thyme leaves
• Salt and freshly cracked black pepper

Instructions:

1. Preheat a grill or grill pan over medium heat.
2. Grill the peach slices for 2-3 minutes per side, until slightly caramelized and softened.
3. Toast the sourdough bread slices on the grill or in a toaster until crispy.
4. Top each slice of toasted bread with a generous portion of burrata cheese, followed by the grilled peaches.
5. Drizzle the truffle oil and honey over the peaches and burrata.
6. Garnish with fresh thyme and season with salt and pepper to taste.

This truffle-infused grilled peach and burrata tartine is a deliciously indulgent dish that combines the savory richness of burrata with the sweet, caramelized peaches and the luxurious truffle oil.

It’s a perfect summer appetizer that’s both elegant and easy to prepare.

Truffle-Infused Beet and Goat Cheese Salad

This vibrant salad combines the earthy sweetness of roasted beets with creamy goat cheese, all enhanced by the rich flavor of truffle oil.

A light vinaigrette balances the flavors, making this dish perfect as a side or a light summer meal.

Ingredients:

• 3 medium-sized beets, roasted and sliced
• 4 cups mixed greens (arugula, spinach, or watercress)
• 1/4 cup goat cheese, crumbled
• 2 tbsp black truffle oil
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp honey
• Salt and freshly cracked black pepper
• Fresh thyme leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes, or until tender. Once cooled, peel and slice the beets.
2. In a large bowl, whisk together the truffle oil, balsamic vinegar, olive oil, honey, salt, and pepper to create the vinaigrette.
3. Arrange the mixed greens on a platter, then top with roasted beet slices and crumbled goat cheese.
4. Drizzle the truffle vinaigrette over the salad and garnish with fresh thyme leaves.
5. Serve immediately.

This beet and goat cheese salad is a beautiful and flavorful dish, with the truffle oil elevating the earthiness of the beets and the creaminess of the goat cheese.

It’s a wonderful light summer option that’s both delicious and visually stunning.

Truffle-Infused Summer Squash Risotto

A creamy, comforting risotto is the perfect dish for a summer evening, especially when you add the luxurious flavor of truffle oil.

This summer squash risotto combines fresh squash with the earthy richness of truffles for a dish that’s indulgent yet light enough for warmer months.

Ingredients:

• 1 1/2 cups Arborio rice
• 2 tbsp black truffle oil
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup summer squash, diced
• 4 cups vegetable broth (kept warm)
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• Salt and freshly cracked black pepper
• Fresh parsley, chopped for garnish

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 3 minutes.
2. Add the diced summer squash and cook for another 2-3 minutes, until softened.
3. Stir in the Arborio rice, allowing it to toast for 1-2 minutes.
4. Pour in the white wine and cook until the wine is mostly absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and tender, about 20 minutes.
6. Stir in the butter, Parmesan cheese, and truffle oil. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve.

This summer squash risotto is creamy, comforting, and packed with flavor.

The truffle oil enhances the dish with a luxurious depth, while the fresh squash keeps it light and perfect for the summer months.

Truffle-Infused Grilled Flatbread with Ricotta and Honey

Grilled flatbread topped with creamy ricotta cheese, a drizzle of honey, and a touch of truffle oil creates a unique and decadent dish.

It can serve as an appetizer, side, or even a light summer meal that balances savory, sweet, and earthy flavors.

Ingredients:

• 2 pieces of flatbread (store-bought or homemade)
• 1 cup ricotta cheese
• 1 tbsp black truffle oil
• 2 tbsp honey
• Fresh thyme leaves
• Salt and freshly cracked black pepper

Instructions:

1. Preheat the grill to medium-high heat.
2. Grill the flatbread for 2-3 minutes on each side, or until slightly charred and crisp.
3. Spread the ricotta cheese evenly over the grilled flatbread.
4. Drizzle with truffle oil and honey.
5. Sprinkle with fresh thyme leaves, salt, and pepper to taste.
6. Slice and serve immediately.

This grilled flatbread with ricotta and honey offers a sophisticated balance of flavors, with the creamy ricotta, the sweetness of honey, and the earthy richness of truffle oil.

It’s a simple yet elegant dish perfect for a summer evening.