Whipped Ricotta & Truffle Honey Toasts

by Anthony Silvio

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!


350g Vannella Cheese Fresh Ricotta

100g Truffle Honey (we used Hartley Truffles)

1 Sourdough Baguette

Extra Virgin Olive Oil, for drizzling (we used ALTO Delicate)

Sea Salt & freshly cracked Black Pepper, to season


Preheat oven to 160°C and line a baking tray with baking paper.

2 Slice the baguette at an angle into 1.5cm thick slices.

3 Lay the slices on the tray, drizzle with olive oil and season with salt.

4 Bake for 8 minutes until crunchy.

5 Meanwhile, place the ricotta in a small food processor and blend until velvety smooth (or use a stick blender).

6 Dollop a heaped teaspoon of the whipped ricotta on top of each toast.

7 Arrange the toasts on a platter and drag the tip of a teaspoon through the centre to create a deep valley (to catch the honey and olive oil).

8 Season the toasts with sea salt and good amount of freshly cracked pepper.

9 Finally drizzle each toast with a teaspoon of truffle honey, and a glug of extra virgin olive oil.