Servings:
2
Chef notes
This dish was one of the first dishes I learned to make. It's fast, easy to make, cheap, super light, full of flavor and perfect for any time of day.
Ingredients
- 1 cup ricotta
- 1/4 cup heavy cream
- 1 tablespoon flaky sea salt, plus more to finish
- 2 slices Italian bread
- 1 teaspoon freshly ground black pepper
- 1/2 cup crushed hazelnuts, toasted in butter
- 2 sprigs rosemary, fried
- 1/2 cup truffle honey
Preparation
1.Preheat oven to 350 F.
2.Whip ricotta with the heavy cream and salt until nice and fluffy.
3.Toast the bread in the oven for a few minutes until golden and crisp.
4.Spread the ricotta mixture evenly on the bread.
5.Sprinkle with salt and pepper, chopped hazelnuts and rosemary.
6.Drizzle with truffle honey and enjoy.
