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.
