Fusion Of Flavors
This Truffle Cheese Bread is inspired by and a homemade recreation of Ini Ristorante’s truffle cheese bread appetizer. It’s a Japanese Italian fusion restaurant in Fountain Valley, CA. I’ve dined at the restaurant multiple times and every single time that appetizer has hit the spot. It has French bread baked with a truffle honey ricotta and mozzarella cheese. When it’s served, it comes with a honey dispenser to drizzle honey over top. As a sweet and savory lover, the honey on top is a must. It’s sweet, savory, cheesy, buttery, and crispy. I knew I had to recreate this dish at home because it’s an appetizer no one can deny and everyone will enjoy!
The More Cheese The Better
Preheat the oven to 400℉. Lightly grease two 10 oz ramekins or 2 mini cast iron pans with olive oil. Set aside. Add the ricotta, lemon juice, white truffle oil, garlic powder, kosher salt, and black pepper into a bowl. Mix until well combined then transfer it into a piping bag or resealable plastic sandwich bag.
Add a heaping cup of the bread cubes into each ramekin. Drizzle a bit of olive oil on top. Cut off the tip of the piping bag and pipe small mounds of the ricotta mixture throughout the bread cubes. Sprinkle a layer of mozzarella on top. Repeat this process with the bread cubes, olive oil, ricotta, and mozzarella one more time. Finish the final layer with a generous sprinkle of mozzarella on top.
Place the ramekins onto a baking sheet and bake for 12-15 minutes until the cheese is melted and the bread is toasted. Remove it from the oven and finish with a generous grating of parmesan cheese, freshly cracked black pepper, and chopped parsley. Drizzle honey over top if desired. Enjoy!
Cheese, Bread, and Truffle.
This Truffle Cheese Bread is so delicious and tastes exactly like the one at the restaurant — it’s amazing! While I love any excuse to dine at Ini Ristorante, I’m definitely happy to know I can recreate this dish at home whenever I want. It’s actually such an easy appetizer to whip up for a crowd and, trust me, everyone will be drooling over it. You simply cannot go wrong with a combination of cheese, bread, and truffle. The bread gets crispy and the ricotta adds a soft creamy layer. Then the truffle adds an umami flavor and butteriness to the dish. The honey on top is the finishing touch, as it balances the savory flavors with its sweetness. This Truffle Cheese Bread is a must-save recipe and you’ll thank me later once you have your first bite!
Truffle Cheese Bread
Ingredients
- 8 oz French Bread (cut into 1 inch cubes, about 5-6 cups)
- ½ cup Ricotta
- ½ tsp Lemon juice
- ¾ tsp White Truffle Oil
- ⅛ tsp Garlic Powder
- ¼ tsp Kosher Salt
- Pinch of Black pepper
- Olive Oil (for drizzling)
- 1 cup Grated Mozzarella
- Chopped Parsley (for topping)
- Ground Black Pepper (for topping)
- Parmesan Wedge (for topping)
- Honey (for topping)
Instructions
- Preheat the oven to 400℉. Lightly grease two 10 oz ramekins or 2 mini cast iron pans with olive oil. Set aside.
- Add the ricotta, lemon juice, white truffle oil, garlic powder, kosher salt, and black pepper into a bowl. Mix until well combined then transfer it into a piping bag or resealable plastic sandwich bag.
- Add a heaping cup of the bread cubes into each ramekin. Drizzle a bit of olive oil on top. Cut off the tip of the piping bag and pipe small mounds of the ricotta mixture throughout the bread cubes. Sprinkle a layer of mozzarella on top. Repeat this process with the bread cubes, olive oil, ricotta, and mozzarella one more time. Finish the final layer with a generous sprinkle of mozzarella on top.
- Place the ramekins onto a baking sheet and bake for 12-15 minutes until the cheese is melted and the bread is toasted. Remove it from the oven and finish with a generous grating of parmesan cheese, freshly cracked black pepper, and chopped parsley. Drizzle honey over top if desired. Enjoy!
