Ricotta Toasts with Truffle Honey and White Bean–Arugula Salad
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Ingredients & Equipment
What we send
- 115-ounce can white beans
- 1/2 pintgrape tomatoes
- 3 ouncesbaby arugula
- 1/8 ouncethyme
- 1 tablespoonChampagne vinegar
- 1 packetDijon mustard
- 2 slicessourdough bread
- 4 ouncesricotta cheese
- 2 packetshoney
- 1 packettruffle zest
- 1 ounceshaved Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 2 baking sheets
- 8" small pan
- Tree Nuts
Preheat oven to 450°F. Drain and rinse white beans. Pat 1 cup beans dry with paper towel, then place on a baking sheet (save remaining beans for another recipe—we love adding them to chili). Rinse tomatoes. Rinse arugula and pat dry with paper towel. Peel shallot, halve, and thinly slice.
Roast beans and tomatoes
Toss white beans on baking sheet with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, then arrange on 1 half of baking sheet. On other half, toss whole thyme springs and tomatoes with ½ tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Roast until beans are slightly browned and crispy and tomatoes are tender, 12-15 minutes. Remove from oven and set aside.
While beans and tomatoes roast, heat ½ tablespoon olive oil in a small pan over medium heat. When oil is shimmering, add shallot and cook until softened, about 5 minutes. Transfer to a large bowl (big enough for the salad), and whisk in Champagne vinegar, ½ packet mustard (discard remainder), 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Set aside until Step 6.
Toast bread and make truffle honey
On a separate baking sheet, arrange bread slices in a single layer and toast until golden, 4-5 minutes. Meanwhile, in a small bowl, stir together half of ricotta and 1 teaspoon olive oil to fully combine (save remaining ricotta for a snack). In a separate small bowl, stir together honey, ½ packet truffle zest, and ¼ teaspoon salt to fully combine.
Assemble ricotta toasts
Once toasted, remove bread slices from oven and halve crosswise, then spread over ricotta mixture. Once beans and tomatoes are roasted, remove and discard whole thyme sprigs. Top toasts with roasted tomatoes and drizzle over truffle honey.
Finish arugula salad and plate
Add Parmesan, arugula, and roasted white beans to bowl with dressing and toss to coat. Divide white bean-arugula salad between serving plates and serve alongside ricotta toasts. Dig in!