Grab a great baguette, your favorite ricotta cheese, honey and truffle oil and you’re on your way to a tasty little snack or party appetizer!
I usually make this dish with fresh ricotta but on a whim walking around Whole Foods, I stumbled upon non-dairy ricotta cheese made from almond milk…I just had to give it a try. Kite Hill makes an almond milk yogurt that is a great non-dairy, vegan alternative. Their ricotta cheese is definitely not as creamy as dairy ricotta but it has a nice nutty, salty flavor that works well on its own and even better with the truffle honey:
Truffle Honey Ricotta Crostinis
- 1 baguette the bread really makes this dish so go out and get a quality one! I got one from Balthazaar bakery in NYC
- 1 1/2 tablespoons honey
- 1/4 teaspoon black truffle oil
- 1 8 oz Kite Hill almond-milk ricotta (or you can use regular ricotta)
- Extra virgin olive oil
- Kosher salt
- Fresh cracked black pepper
- 1/4 cup unsweetened almond milk If you want to make the almond-milk ricotta creamier!
Preheat oven to 350 degrees.
Slice baguette about 1/2 inch thickness. Tip: I like to slice it at a slight angle for a nicer presentation! Place the sliced bread onto a baking sheet. Drizzle with olive oil and sprinkle with salt and freshly cracked black pepper. Bake for about 5-6 minutes or until it starts to slighty brown! Set aside to cool.
Optional: If you want the Kite Hill ricotta to be a bit creamier, add 1/4 cup unsweetened almond milk and a pinch of salt and mix until just combined.
In a small bowl, mix honey and truffle oil. When bread slices are cool, spread about one tablespoon of the ricotta cheese on each. Crack some black pepper on top and then drizzle with the truffle honey!