Preheat your oven to 400°F. Arrange the baguette slices in a single layer on a baking sheet.
1 French baguette
Lightly brush both sides of each slice with the extra virgin olive oil. Bake for 8 to 10 minutes, flipping halfway through, until the bread is crisp and golden brown around the edges. Set aside to cool slightly.
3 Tablespoons Extra virgin olive oil
While the bread is toasting, place the whole-milk ricotta and the heavy cream into a food processor. Process on high for 1 to 2 minutes, stopping to scrape down the sides as needed, until the ricotta transforms from grainy to incredibly smooth, light, and airy.
1 ½ cups Whole-milk ricotta cheese, 1 Tablespoon Heavy cream
Take a slightly warm crostini and spread a generous, swooping dollop of the whipped ricotta on top. Repeat for all the toasted slices and arrange them on a serving platter.
Using a spoon or honey dipper, lightly drizzle the honey over the ricotta-topped crostini. Next, follow with a delicate drizzle of the Boyajian White Truffle Oil over the top of each piece.
2 Tablespoons Wildflower honey, 2 teaspoons Boyajian White Truffle Oil
Sprinkle the crostini with fresh thyme leaves, a pinch of sea salt, and a crack of black pepper. Serve immediately.
Fresh thyme leaves, Sea salt, Fresh cracked black pepper
