There are a few dishes that live rent-free in my mind forever, and one of them is the iconic whipped ricotta toast from Misi NYC. Although, I haven’t had the famous toast yet, it’s at the top of my NYC must-eat list. If you’ve seen the pictures, you get the appeal: impossibly fluffy ricotta piled high on perfectly toasted bread. My version takes inspiration from one of the most popular dishes in NYC, with a little twist, a dash of truffle oil to make it feel extra indulgent.

It’s creamy, airy, salty, and earthy with that unmistakable truffle aroma that makes any dish feel instantly luxurious. Whether you’re serving it as a brunch star, a dinner party starter, or just treating yourself to a snack that feels fancy, this ricotta toast is simple but unforgettable.

Ingredients You’ll Need

Whole milk ricotta (drain if watery, the creamier, the better)
High quality extra virgin olive oil (check out my post for (How To Buy High Quality Olive Oil)
Truffle oil (I used black but you could also use white truffle oil)
Flaky sea salt (like Maldon)
Sourdough or country bread cut into thick slices
*Optional: Black truffle slices or freshly shaved truffle (if you’re feeling extra)

My Favorite Tools

Food processor or high speed blender (for that silky whipped texture)
Bread knife (this Japanese bread knife is THE best!)
Cutting board (my go-to every day boards that are lightweight and easy to clean) or this checkered one
Stainless steel pan (this one will last forever) or grill pan (for the perfect toast)
Truffle slicer

Variations To Try

Sweet + savory: Add a drizzle of honey with the truffle oil for a luxurious sweet-salty combo.
Mushroom lovers: Top with sautéed wild mushrooms before finishing with truffle oil.
Italian vibes: Sprinkle with shaved Parmigiano Reggiano or pecorino.

This whipped ricotta with truffle oil toast is proof that the simplest ingredients can create something totally show-stopping. It’s fancy enough for entertaining, but easy enough to whip up on a weeknight.

So, next time you want to channel your inner NYC foodie, make this recipe, no reservation needed.

Gina

Ingredients

15 oz whole milk ricotta cheese
4 sourdough or rustic bread boule slice
Olive oil
flaky sea salt for garnish
Truffle oil

Instructions

Whipped Ricotta

Add ricotta and sprinkle of salt to a food processor. Blend until ultra creamy and smooth (about 1–2 minutes). Add a splash of truffle oil to the cheese as it whips. Taste and adjust seasoning as needed (don’t overdo the truffle oil, a little goes a long way!).
Add the whipped ricotta to a pastry bag or Ziploc bag and let chill in the fridge while you get the toast ready.

Toasted Bread

Brush your bread slices with olive oil and toast or grill until golden brown and crisp on the edges.

Assemble

Cut the top of the pastry bag and squeeze the ricotta in iconic Misi zig zag pattern onto each slice.
Sprinkle with flaky salt and an extra drizzle of truffle oil if desired. Serve immediately.