Double the Spoonfuls

0 Add all whipped ricotta ingredients to a food processor and blend until very smooth. Scrape the bottom and sides of the food processor and blend again until smooth and evenly whipped. Place in the refrigerator.
1 Combine olive oil and a large pinch each of salt and pepper in a small bowl. Brush the mixture on to each of the slices of sourdough. Grill or toast the bread until it is lightly charred, making sure not to over-toast it.
2 Remove the whipped ricotta from the refrigerator and transfer it to a piping bag or sturdy Ziplock bag, and cut a fairly wide tip. Spread about 2 tablespoons apricot jam on to each piece of toast, then pipe on some of the whipped ricotta. Drizzle each with hot honey then finish with some freshly grated parmesan, and a sprinkle of parsley, flaky salt, and black pepper (see note).