Galbani® Honey Truffle Bruchetta with Whipped Ricotta

Galbani® Honey Truffle Bruchetta with Whipped Ricotta


  • 1 Baguette
  • 1 cup Galbani Whole Milk Ricotta
  • 2 tbsp. Cream
  • 1 tsp. Lemon juice
  • 2 tbsp. Extra virgin olive oil
  • 1 cup Gourmet mushroom mix, cleaned and roughly chopped
  • 1 tsp. Balsamic vinegar
  • 1 tsp. Parsley, finely chopped
  • 1 Summer black truffle, thinly shaved
  • 1–2 tbsp. Wild blossom honey, for garnish
  • Kosher salt and freshly ground white pepper to taste
  • Sea salt, for garnish
  • Microgreens garnish (Basil or other varietals)


  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.

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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