Heat the oven to 185°C/410°F.
Oil 4 oven proof earthenware cocotte dishes.
You can also use a pan that where you can nicely fit the four slices of bread side by side.
Slice the bread into 12 slices about 1 cm thick (0.5 inch) so that they fit perfectly into the cocottes. Slice the cheese into 12 slices about 5 mm thick.
Layer in the bread and cheese, alternating, starting with a slice of bread and finishing with a slice of cheese. Moisten each layer with a bit of wine. Finish with a teaspoon of the truffle butter.
Cook in the oven for 15 minutes and serve immediately.