Ricotta Bruschetta with Truffle Honey Recipe

Taste

Sweet as Honey

We can thank bees for supplying us with honey, a sweet and sticky substance that has earned its place as a pantry staple with a rich, distinct flavor and wide range of uses. The following dishes from local restaurants showcase the versatility of this ingredient and demonstrate how a drizzle of honey is so often the perfect finishing touch.

Photography by Kristina Armstrong

Alleia's Ricotta Bruschetta with Truffle Honey

Nehemias Hernandez

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Course Appetizer, Breakfast

Cuisine American

Servings 4 servings

Ingredients

For the truffle honey:

16 oz. local honey
1 Tbsp. white truffle oil
2 Tbsp. minced black truffle pieces
Pinch of salt

For the ricotta bruschetta:

24 oz. hand-dipped, whole milk ricotta cheese (can sub regular ricotta cheese)
2-4 oz. heavy whipping cream
1-2 tsp. salt
1 tsp. white pepper
1 loaf Niedlov's country loaf, or good quality sourdough bread, sliced
2 cloves garlic
¼ cup fresh-picked thyme leaves (remove all thick stems)

Instructions

To make the truffle honey, whisk altogether in a bowl at least one day before needed, so that the flavors meld nicely.
To create the ricotta spread, drain off any extra whey from the ricotta and then place the ricotta in a bowl and slowly stir in cream until smooth and spreadable. Start with the smaller amount of cream, as you may not need all of it.
Season with salt and pepper to taste and reserve.
Grill bread or toast in a cast iron skillet. Once warmed and toasted, rub the bread with the garlic cloves, and then slice each piece of grilled bread in half.
Cover with the ricotta spread, drizzle with ½ cup truffle honey, and top with thyme leaves. Enjoy!

Keyword bruschetta, ricotta, ricotta bruschetta with truffle honey, truffle honey