Roasted-tomato crostini.
Photo, Angus Fergusson.
FOR CREAMY RICOTTA:
-
2 L
0.0325
milk
, at room temperature
-
1/4 cup
lemon juice
-
1/2 tsp
kosher
salt
-
2 tbsp
0.35
cream
FOR ROASTED-TOMATO CROSTINI:
-
1
pint grape
tomatoes
-
olive oil
-
chopped
thyme
-
pepper
-
1
baguette
-
balsamic
vinegar
, to drizzle
Ingredients
Instructions
- To make Olive Oil Ricotta:
Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over an 8-cup measuring cup.
- Pour milk into a large, very wide saucepan and heat over high. Stir often until milk becomes steamy and frothy around the edges or reads 185F on a thermometer, about 8 min. Turn off heat.
- Stir in lemon juice and salt. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 min. Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 min. Discard liquid.
- Transfer cheese into a bowl. Refrigerate until chilled. Just before using, stir in cream. Ricotta will keep well, refrigerated, up to 1 week.
- To make Roasted-Tomato Crostini:
Slice 1 pint grape tomatoes in half, toss with olive oil, chopped thyme, salt and pepper and roast on a baking sheet at 425F for 15 min. Spread Creamy Ricotta generously on toasted baguette slices and top with tomatoes. Drizzle with balsamic vinegar.
Easy hors d’oeuvres become a gourmet treat with homemade ricotta.
