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Tartufo Salami and Tomato Toast

made with

Maverick & Medley Tomatoes

Serves: 4

Prep time: 10 min

Total time: 15 min

This indulgent appy features juicy tomatoes, rich truffle salami and creamy ricotta.

Ingredients

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 — Sunterra Greenhouse tomatoes, small
½ cup — arugula
Salt and pepper to taste

Instructions

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 heirloom tomatoes. Slice the 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.

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