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Ricotta, Garlic and Honey Bruschetta

Serves 8-10

Everyone love bruschetta! Complete Rachael’s Bruschetta Bar with Smoky Eggplant and Roasted Garlic Spread and Roasted Cherry Tomato Bruschetta.


  • 1 bulb garlic
  • Extra virgin olive oil (EVOO)
  • Salt and pepper
  • 8 ounces fresh ricotta
  • 1 tablespoon fresh thyme, chopped
  • A splash of milk
  • 2 whole grain baguettes, batards or other 2-3-inch wide crusty long loaves, cut into slices and toasted
  • Truffle honey for garnish (optional)


  1. Pre-heat the oven to 450°F.
  2. Cut the top of the garlic bulb to expose the cloves. Brush with EVOO and season liberally with salt and pepper. Wrap tightly in foil and roast for 40-45 minutes; let cool.
  3. In a medium size bowl, mix together the ricotta, thyme and milk. Season with salt and pepper.
  4. Once the garlic bulb is cool, squeeze all of the garlic cloves out and mash them into the ricotta mixture with a fork.
  5. Spread on toasted bread slices and garnish with a drizzle of EVOO and/or truffle honey.