Ricotta Crostini
Making your own ricotta may seem like a major culinary challenge, but once you find out just how easy it is, you'll never want to buy it from a store again. It's very versatile and can be used to make a delicious breakfast when drizzled with honey and topped with crumbled nuts. It makes a perfect light lunch when spread on whole wheat toast and topped with smoked salmon and sliced avocado. Or, as in this case, it makes an appetizer that always gets a thumbs up whenever I prepare it for dinner.
Ricotta Crostini Recipe
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Serves 6-10
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Ingredients
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For the Ricotta
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2 Containers of Good Quality Whole Milk
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¼ Cup Distilled White Vinegar
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¼ Cup Heavy Whipping Cream
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Zest of 2 Lemons
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Freshly Ground Black Pepper (to taste)
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Honey (to drizzle)
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1 Pinch Salt
For the Crostini
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1 French Baguette (cut into thin slices)
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1 Pinch Salt
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1 Pinch Pepper
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½ Cup Olive Oil
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You will also need a colander, some twine and two layers of cheese cloth
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Instructions
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For the Ricotta
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Place the milk in a large saucepan and heat gently until it reaches 170 degrees Fahrenheit. You should see small bubbles begin to appear at the edges where the milk meets the pan.
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Add the distilled white vinegar and stir once.
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After about five minutes, you should see the curds and whey of the milk begin to separate very clearly.
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Line a colander with a double layer of cheese cloth and place over a bowl to catch excess whey.
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Remove the saucepan from the heat, and using a strainer, remove the curds to the colander.
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You can retain the whey for baking or discard it.
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Allow the curds to drain for five minutes and then tie up the cheese cloth into a parcel using the twine.
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You will need to hang the curds in the cheese cloth for at least three hours. I suspend mine from a faucet over a sink. The longer you hang this, the firmer the cheese will become. For this recipe, we want it to remain quite soft and creamy.
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After about three hours, remove the cheese from the cheese cloth and place in a clean bowl.
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Stir in enough heavy cream until the cheese reaches a creamy spreadable consistency.
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Stir in a pinch of salt and black pepper.
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Stir in the grated lemon zest.
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Chill until ready to use.
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For the Crostini
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Combine the olive oil, salt and pepper in a bowl.
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Toss the baguette slices in the mixture until both sides are completely coated.
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Lay the baguette slices on a baking tray and bake for five minutes on each site at 350 degrees Fahrenheit or until they are golden brown and crunchy.
To Serve
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Spread each crostini with a teaspoon full of the ricotta.
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Lay all of the crostini on a platter and crack a little black pepper on top of each.
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Drizzle the plate with honey.
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