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.

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

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.