Tria is one of my favorite casual lunch spots in Philly. One of its three locations is in University City (right by my place), the second is in Washington Square (by my engineering firm), and the third is in Rittenhouse Square (my weekend haven). I usually pop in with friends for a salad and a glass of Pinot Grigio. However, if I'm feeling a little indulgent I go for a couple slices of bruschetta. The "Pistachio Herbed Ricotta with Lavender Honey" is beyond delicious. The ricotta is ethereally smooth, that combined with salty pistachios and sweet honey and you've got a match made in heaven.
When I was attempting to recreate it, I decided to use white truffle honey instead. (Leave it to me to need an excuse to use truffle anything.) If you decide to make it, don't feel impelled to make it with pricey truffle honey. I'm sure regular honey would taste just as yummy.
Honey Ricotta Bruschetta
Yield: 4 Servings
1 tbsp olive oil
1 cup ricotta (whole milk)
3 tablespoons chopped parsley
2 tablespoons chopped pistachios
3 tablespoons honey
Preheat your oven to 375 degrees. Thinly slice the baguette on the diagonal (to get longer slices). Place the slices onto a baking sheet, drizzle it with the olive oil and sprinkle it with a little salt and pepper. Place it into the oven for about ten minutes or until it's toasty.
Next, place the ricotta into a bowl with the chopped parsley and a liberal amount of salt and pepper (since ricotta tends to be fairly bland). Lightly whip it with a fork until all of the ingredients are combined.
After removing the toasted baguette, spread some herbed ricotta onto each slice. Then sprinkle each with the chopped pistachios and drizzle it with the honey.