Bruschetta con Purea di Cipolline Fresche e Tartufo (Bruschetta with Spring Onion and Truffle Puree )

• 8 tablespoons extra virgin olive oil
• 8 spring onions (or leeks), white part only, rinsed and thinly sliced
• Salt and pepper to taste
• 1 teaspoon truffle paste
• 4 big slices of bread, toasted on both sides

Heat the oil in a heavy gauge braising pan and add the onions. Season with salt and pepper and cook over low heat for 5 minutes, stirring very frequently. Pour in 2 cups hot water and continue to cook until creamy and reduced, about 20 minutes. Stir in one teaspoon truffle paste and blend well. Toast the bread and spred with the mixture. Serve immediately.