Riccota Be Kidding Me! Recipe

Directions

1. 1

   Make the Ricotta

   In a large pot, combine the whole milk, heavy cream, and salt. Heat over medium heat until it reaches 190°F (88°C), stirring occasionally. Remove from heat and stir in lemon juice. Let sit for 10 minutes.

2. 2

   Strain the Ricotta

   Line a fine-mesh sieve with cheesecloth and place it over a bowl. Pour the curds into the sieve and let drain for 1 hour. Fold in fresh rosemary before transferring to a serving dish.

3. 3

   Prepare the Toppings

   In a skillet, toast the walnuts over medium heat until golden and fragrant. Remove and set aside. In the same skillet, cook prosciutto slices until crispy. Drain on paper towels.

4. 4

   Make the Peach Vinaigrette

   In a small bowl, whisk together olive oil, peach preserves, white wine vinegar, salt, and black pepper.

5. 5

   Assemble the Dish

   Spread the rosemary ricotta on a serving platter. Top with grape tomatoes, arugula, crispy prosciutto, and toasted walnuts. Drizzle with peach vinaigrette before serving.