Whipped Ricotta & Truffle Honey Toasts
Anthony Silvio, Vannella Cheese
Makes 12 toasts
10 mins
Ingredients
350g Vannella Cheese Fresh Ricotta
100g Truffle Honey – Hartley Truffles
1 Sourdough Baguette
Extra Virgin Olive Oil, for drizzling – ALTO Olives
Sea Salt & freshly cracked Black Pepper, to season
Method
1. 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 slices on the tray, drizzle olive oil, and season with salt.
4. Bake for 7-8 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 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 freshly cracked pepper.
9. Finally drizzle each toast with a teaspoon of truffle honey and a good glug of extra virgin olive oil.
Enjoy!
Vannella Cheese is a regular stallholder at the Carriageworks Farmers Market.