¼ cup honey

2 tbsp fresh thyme

 

1 tbsp lemon juice

 

2 cups ricotta cheese

1 loaf sourdough bread

1 tbsp olive oil

12 slices Soleterra d’Italia tartufo salami

8 heirloom tomatoes

½ cup arugula

Salt and pepper to taste

Preheat oven to 400F.


Combine the honey, thyme and lemon juice in a glass jar. Season with salt and black pepper.

 

Whip the ricotta in a food processor with the honey mixture until smooth and creamy.

 

Slice the sourdough bread, place on a baking sheet and drizzle with olive oil on both sides of each slice. Season with salt. Bake the bread for 2-4 minutes until lightly toasted.

 

Quarter the heirloom tomatoes. Slice the Soleterra d’Italia tartufo salami slices in half and roll into a cone shape.

 

Spread the whipped ricotta over the bread slices. Top with the tomatoes, tartufo salami and arugula.

Soleterra d'Italia Tartufo Salami Toast 2021_edited.jpg

TARTUFO SALAMI AND HEIRLOOM TOMATO TOAST