Alleia's Ricotta Bruschetta with Truffle Honey
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!