top of page

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

1 cup Sunterra Greenhouse

Mini Medley tomatoes

½ cup arugula

Salt and pepper to taste

Preheat oven to 400F.


Add the honey, thyme and lemon juice to a small bowl. Season with salt and black pepper and gently whisk to combine.


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 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


bottom of page