Easy hors d’oeuvres become a gourmet treat with homemade ricotta.
Roasted-tomato crostini
4
Makes
1 Servings
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
- salt
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.
FILED UNDER: appetizer bake Breads cocktail party Italian
