Truffle Honey & Whipped Ricotta Crostini

- 1 Baguette, sliced into ½ inch rounds
- 1 jar Savini Truffle Honey (Lime & Pink Pepper)*
- 475g (1 container) Whole milk ricotta cheese
- 1 tbsp Extra virgin olive oil
- 6–8 slices Prosciutto di Parma, torn into smaller pieces
- Fresh thyme leaves (for garnish)
- Flaky sea salt*

*Available from Well Seasoned

1. Preheat oven to 200°C (400°F). Place baguette slices on a baking sheet, brush lightly with olive oil, and toast for 5–7 minutes until golden and crisp.
2. In a medium bowl, whisk the ricotta vigorously with a pinch of salt and 1 teaspoon of olive oil for 2 minutes until it becomes light and airy.
3. Spread a thick layer of whipped ricotta onto each warm crostini.
4. Top the ricotta with a small ribbon of prosciutto.
5. Using a spoon, drizzle the Savini Truffle Honey generously over each piece.
6. Garnish with fresh thyme and a tiny pinch of flaky salt. Serve immediately.