Mushroom Pesto Ricotta Toast with Truffle Honey

Preheat the oven to 400F. Place garlic, a drizzle of oil and salt in a clump of foil and roast on a baking tray for 30-40 minutes. Meanwhile, heat an oiled skillet on medium-high and add the mushrooms. Sauté until golden, then lower the heat and add the pine nuts until lightly browned. Blend together the mushrooms, pine nuts, basil, parsley, roasted garlic, butter, parmesan, olive oil, salt and pepper until a pesto-like consistency. Spread on grilled baguette slices and pipe on the whisked ricotta, then add desired toppings.