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.)