New Harvest Bruschetta Recipe
house-made ricotta, 2024 first press olive oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Ricotta
For the Bruschetta
Method
Making the Ricotta
- 1
Prepare the Milk Mixture
In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally until the mixture reaches 190°F (88°C).
- 2
Add Lemon Juice
Once the milk and cream mixture is hot, remove it from heat. Stir in the lemon juice and salt. Let sit for about 10 minutes until curds form.
- 3
Strain the Curds
Line a fine mesh strainer with cheesecloth. Pour the curds and whey into the strainer and let drain for about 15-20 minutes. Gather the cheesecloth and gently squeeze out excess whey.
- 4
Store the Ricotta
Transfer the ricotta to a bowl and refrigerate until ready to use.
Preparing the Bruschetta
- 5
Slice the Baguette
Preheat the oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices.
- 6
Toast the Baguette
Arrange the baguette slices on a baking sheet. Drizzle with 2 tablespoons of olive oil. Toast in the oven for about 5-7 minutes or until golden brown.
- 7
Prepare the Topping
While the bread is toasting, chop the cherry tomatoes and basil leaves. In a bowl, combine the tomatoes, basil, remaining olive oil, and balsamic vinegar. Season with salt and pepper to taste.
- 8
Assemble the Bruschetta
Once the bread is toasted, spread a generous amount of house-made ricotta on each slice. Top with the tomato and basil mixture.
