Whipped Ricotta & Truffle Honey Toasts
Snack meets luxury.
Ricotta becomes velvety smooth when you whip it. These crunchy toasts are generously robed with a drizzling of golden honey, spiked with intoxicating truffle, and a good glug of extra virgin olive oil.
Your tastebuds won't quite know if it is sweet or savoury, but they won't care because it tastes incredible!
Ingredients 6
1 sourdough baguette
extra virgin olive oil, for drizzling
sea salt, to season
cracked black pepper, to season
350 g fresh ricotta
100 g truffle honey
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Method 9
Preheat oven to 160°C and line a baking tray with baking paper.
Slice the at an angle into 1.5cm thick slices.
Lay the slices on the tray, drizzle with olive oil and season with salt and freshly cracked black pepper.
Bake for 8 minutes until crunchy.
Meanwhile, place the in a small food processor and blend until velvety smooth (or use a stick blender).
Dollop a heaped teaspoon of the whipped on top of each toast.
Arrange the toasts on a platter and drag the tip of a teaspoon through the centre to create a deep valley (to catch the and olive oil).
Season the toasts with sea salt and a good amount of freshly cracked black pepper.
Finally, drizzle each toast with a teaspoon of and a glug of extra virgin olive oil.
Anthony Silvio's tips
Planning to cater with this recipe? Easy! You can bake off the toasts ahead of time, keeping the toppings aside for assembly in the final moments.
