ISSUE 25  |  Bath and Spa

DIY: Chef Foster’s House Honey Bruschetta

June 22, 2012 3:00 PM

BY Maria Finn

One of the many dishes that Chef J.W. Foster makes using honey from the four beehives he keeps on a terrace in his edible garden at The Fairmont Hotel in San Francisco is House Honey Bruschetta. Here’s his recipe:

House Honey Bruschetta (serves six)


  • 12 tbsp Bellwether Creamery ricotta cheese
  • 3 tbsp honey
  • 2 small heads of crisp fennel, washed and sliced thinly
  • ¼ small head of frisee
  • 12 thin slices of walnut bread
  • olive oil
  • sea salt and pepper
  • lemon juice


  • In a mixing bowl whip ricotta and honey until smooth and allow time to refrigerate.
  • To make crostini by toasting bread, preheat oven to 375 degrees. Spread bread slices on a sheet pan; drizzle with olive oil and sprinkle with sea salt. Place in oven until toasted and crisp,. Remove from oven and allow to cool.
  • To make fennel salad topping, place fennel and frisee in a chilled bowl; drizzle with olive oil and juice from a lemon. Toss and season with sea sal and black pepper to taste.
  • To serve, place a dollop of honey cheese on each slice of bread and top with a pinch of fennel salad.


Above: For more, see A Chef’s Secret Rooftop Garden: The Fairmont. Image via Fairmont.