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!

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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

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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 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.