METHOD

1. Preheat the oven to 300 degrees F. 
    
2. 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.
    
3. 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.
    
4. Place Ricotta spread in a piping bag and pipe in ribbons on cooled crostini.
    
5. In a small sauté pan, heat 2 tbsp. of olive oil over high heat.
    
6. Toss mushrooms in pan and sauté for a couple of minutes until warmed through.
    
7. 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.
    
8. Spoon a small amount of mushroom mixture over the Ricotta ribbons on top of each crostini.
    
9. Garnish each of the crostini with a couple shavings of summer truffle and drizzle each with honey.
    
10. Decoratively arrange crostini on platter. Add a final garnish of sea salt and microgreens.