Galbani® Honey Truffle Bruchetta With Whipped Ricotta
INGREDIENTS
1 |
Baguette |
1 cup |
Galbani Whole Milk Ricotta |
2 tbsp. |
Cream |
1 tsp. |
Lemon juice |
2 tbsp. |
Extra virgin olive oil |
1 cup |
Gourmet mushroom mix, cleaned and roughly chopped |
1 tsp. |
Balsamic vinegar |
1 tsp. |
Parsley, finely chopped |
1 |
Summer black truffle, thinly shaved |
1–2 tbsp. |
Wild blossom honey, for garnish |
|
Kosher salt and freshly ground white pepper to taste |
|
Sea salt, for garnish |
|
Microgreens garnish (Basil or other varietals) |
METHOD
- Preheat the oven to 300 degrees F.
- Slice the baguette thinly into crostini and spread on a baking sheet. Toast in the oven for 8 minutes or until lightly golden brown, flipping the crostini over halfway through. Allow to cool on a rack.
- Use a stand mixer or a handheld mixer (with a whisk attachment, if you have one) to beat the Ricotta, cream, and lemon juice together until they form a smooth, almost shiny spread. Add kosher salt and white pepper to taste.
- Place Ricotta spread in a piping bag and pipe in ribbons on cooled crostini.
- In a small sauté pan, heat 2 tbsp. of olive oil over high heat.
- Toss mushrooms in pan and sauté for a couple of minutes until warmed through.
- Add a teaspoon of balsamic vinegar to the mushrooms and stir for another 30 seconds. Toss in parsley and a touch of kosher salt and freshly ground white pepper to taste. Remove from heat.
- Spoon a small amount of mushroom mixture over the Ricotta ribbons on top of each crostini.
- Garnish each of the crostini with a couple shavings of summer truffle and drizzle each with honey.
- Decoratively arrange crostini on platter. Add a final garnish of sea salt and microgreens.
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