I wanted to bring a light, Spring appetizer to a dinner party we were invited to last weekend and bruschetta is always my go to appty. Since I love fresh ricotta, but didn't feel like paying a fortune for it at the Italian Deli, I made it myself. Yes, I know what you're thinking - sounds complicated and you think I'm out of my mind, but it sooo simple you will never buy it again. All you need is whole milk, heavy cream, white wine vinegar, cheese cloth and a large mesh strainer. It's unbelievable how fresh the flavor is and how people will be blown away by something so simple. Add a spoonful of fresh ricotta to a toasted baguette rubbed with a clove of garlic, then drizzle with honey and olive oil, then a final fine grating of lemon zest over the top. You will be hooked.
Fresh Ricotta
4 cups of whole milk
2 cups of heavy cream
1 teaspoon salt
3 tablespoons white wine vinegar
1 baguette sliced 1/2 thick
1 clove of garlic, cut in half
Honey and olive oil
Slowly heat whole milk, heavy cream, and salt in a heavy bottomed sauce pan until liquid comes to a boil. Immediately remove from heat and add three tablespoons of white wine vinegar. Let set for 2 minutes until liquid is clotted. Drape two layers of cheese cloth into a large mesh strainer positioned over a large mixing bowl. Slowly pour liquid through strainer, emptying liquid from bowl when it reaches the strainer. Let cheese sit in cloth for 25 minutes. Gather cheese cloth and squeeze any excess moisture out. Use cheese immediately or store in a container in the refrigerator for 4 days.
For Bruschetta: Heat oven to 425 degrees. Slice baguette into 1/2 inch slices. Place on a rimmed sheet pan and brush with olive oil and salt and pepper. Bake bread for 10-15 minutes until lightly browned. Remove from oven and rub bread with cut side of a clove of garlic. Place a tablespoon of ricotta on bread, drizzle with honey and olive oil. Finally grate the zest of lemon over top and serve warm or at room temperature. Now how simple is that.
