Ida Pusateri’s recipe, this handful of ingredients adds up to more than the sum of its parts. Fresh, Toronto-baked baguette is layered with local sheep milk Ricotta and luscious chunks of delicate, raw honeycomb.
|1 pkg||Secret Lands Sheep Milk Ricotta|
|1 pkg||Drizzle Raw Honeycomb|
|1 loaf||Blackbird Baking Co. Sourdough Baguette, sliced|
1. Slice baguette.
2. Pillow the ricotta atop baguette slices and top with chunks of honeycomb. Drizzle with remaining honey.