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Preheat oven to 400 degrees. In a small dish, combine the olive oil and the truffle oil. Brush the bread slices lightly with oil and sprinkle with Parmesan cheese, salt and pepper. Place the slices of bread on a baking sheet

Preheat oven to 400 degrees. In a bowl, mix together the mushrooms, ham, porcini powder, garlic and parsley let it marinate for at least ½ hour. In a large sauté pan over medium-high heat, sear batches of the mushroom and ham mixture

Tuna and Caper Stuffed Eggs: Spoon the yolks out of the boiled eggs and place in a blender or food processor with the tuna, mayonnaise, 2 teaspoons of the capers, parsley, pepper and anchovy paste. Process, wiping down the sides often,

Combine the drained Roasted Peppers with the garlic, parsley, olive oil, balsamic vinegar, and salt. Toss well. Allow the peppers to sit and marinate for at least 20 minutes. On a piece of plastic wrap over a flat surface, lay out

Preheat oven to 400 degrees. Slice the peppers in half lengthwise. Scoop out the seeds and trim away the white membranes and the green stem. Set aside. In the olive oil, sauté the onion, olives, capers, parsley, garlic, anchovy paste and season

Place the 12 slices of bread on a sheet pan. Toast in the oven, on both sides. Rub one side of each toast with the whole garlic cloves In a deep, wide sauté pan, heat 3 Tablespoons olive oil. Add red