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A stone surface with grilled bread and ricotta.

Whipped Chive Ricotta with Truffle Honey and Grilled Sourdough

Prep Time 10 minutes
Course Appetizer
Servings 8

Equipment

  • Outdoor grill or indoor grill pan
  • Pastry brush

Ingredients
  

  • 1 16oz/454g tub whole milk ricotta cheese
  • 1 tbsp finely chopped chives plus extra to garnish
  • kosher salt and freshly ground black pepper
  • 2 tsp truffle honey
  • 1 tbsp extra-virgin olive oil
  • 1 loaf sourdough cut into ½-inch-thick slices

Instructions
 

  • In a stand mixer fitted with the whisk attachment (or using a handheld mixer), whip ricotta on high speed for 2 minutes, until fluffy. Using a spatula, gently fold in the chopped chives. Season with salt and pepper. Transfer to a serving bowl. Drizzle truffle honey over the whipped ricotta and garnish with chives.
  • Preheat an outdoor grill or indoor grill pan over medium-high heat. Brush olive oil on one side (or both) of the sourdough and grill for 1–2 minutes per side, until golden.
  • Serve the whipped chive ricotta with the grilled sourdough.

Notes

Good to Know: Sourdough is best grilled just before serving.
Make It Ahead: Whipped Chive Ricotta can be covered and refrigerated for up to 4 hours. (Although the ricotta will be fluffiest just after whipping.)