Pull-Apart Truffle Cheese Bread

Steps

1. 1

   Preheat the oven to 400°F (200 °C) (200°C (400 °F)). Lightly grease two 10-ounce ramekins or two mini cast-iron pans with olive oil, then set them aside.

2. 2

   In a bowl, combine the ricotta, lemon juice, white truffle oil, garlic powder, kosher salt, and a pinch of black pepper. Mix until well combined.

3. 3

   Transfer the ricotta mixture to a piping bag or resealable plastic sandwich bag. If using a resealable bag, snip off a small corner to pipe the mixture.

4. 4

   Place a heaping cup of bread cubes into each prepared ramekin or pan. Drizzle the cubes with olive oil.

5. 5

   Pipe small mounds of ricotta mixture throughout the bread cubes in both dishes.

6. 6

   Sprinkle a layer of mozzarella over the bread in each dish.

7. 7

   Repeat the layering once with the remaining bread cubes, olive oil, ricotta mixture, and mozzarella. Finish with a generous sprinkle of mozzarella on top.

8. 8

   Set the ramekins or pans on a baking sheet. Bake for 12–15 minutes, until the cheese is melted and the bread is toasted.

   Start 15-minute timer
9. 9

   Remove from the oven. Finish with a generous grating of Parmesan, freshly cracked black pepper, and chopped parsley.

10. 10

    Drizzle honey over the top if desired, then serve.