Whipped Ricotta Crostini with Truffle Honey
Inspired by Misi
Ingredients:
3 slices rustic Italian bread, toasted
16 oz. whole milk ricotta
1/4 tsp. sea salt
3 tbsp. (roughly) black truffle honey (I got mine from Sogno Toscano!)
Directions:
Place the whole milk ricotta in the bowl of a stand mixer. Set mixer on the highest speed and whip the ricotta for about 1 minute until it is creamy and smooth.
Add the whipped ricotta to a piping bag and squeeze the mixture onto the toasted bread. You can also improvise and use a plastic Ziploc bag.
Sprinkle the whipped ricotta with sea salt, drizzle with black truffle honey and serve!