Give an elegant twist to the classic cream of courgette soup recipe with these honey-roasted feta cheese cubes topped with a drizzle of truffle oil and slivers of black truffle. This recipe is perfect as a starter or appetizer.
Cook for about 10/15 minutes, keeping an eye on it, until the feta cheese is golden brown.
Remove the feta cheese from the oven and set aside.
To serve
Cut the black truffle into thin strips.
Serve the cream of courgette soup on bowls and top with the honey-roasted feta cheese. Add a drizzle of black truffle olive oil and sprinkle with black truffle fleur de sel and slivers of black truffle on top.