Grilled onion flavoured Cremoso al Tartufo cream dips

Preparation steps

1. Preheat barbecue to 280°C.
2. Wrap the unpeeled onions in aluminium foil. Place under the barbecue hood and leave to cook for one hour. When cooked, cut in half and scoop out the pulp with a spoon. Leave to cool.
3. Put the onion pulp and Cremoso al Tartufo crust in the bowl of a food mixer.
4. Blend thoroughly, adding the truffle oil and freshly ground pepper.
5. When smooth, transfer to a serving dish and serve with pre-dinner drinks, with pitta bread, toast or gressini.

😉 Tip: You can also make this dip with the inside of the cheese. You could also add a little raw garlic to the dip or spice it up with some Espelette pepper.