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Ingredients
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Ricotta Cheese
Crostini
Garnish
Method
Making the Ricotta
- 1
Heat Milk and Cream
In a large pot, combine the whole milk and heavy cream. Heat over medium heat until the mixture starts to steam, but do not let it boil.
- 2
Add Lemon Juice and Salt
Once the milk and cream are steaming, remove from heat and stir in the lemon juice and salt. Let it sit for about 5-10 minutes until curds form.
- 3
Strain the Curds
Line a colander with cheesecloth and set it over a large bowl. Carefully pour the curdled mixture into the colander to strain out the whey. Let it drain for about 15-20 minutes for a creamier texture or longer for a firmer ricotta.
- 4
Transfer to a Bowl
Once drained, transfer the ricotta to a bowl and refrigerate until ready to serve.
Making the Crostini
- 5
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 6
Slice the Baguette
Slice the baguette into ½ inch thick pieces.
- 7
Brush with Olive Oil
Place the baguette slices on a baking sheet and brush each slice with olive oil. Sprinkle lightly with salt.
- 8
Bake the Crostini
Bake in the preheated oven for about 10-12 minutes or until golden brown and crispy. Remove and let cool.
Serving
- 9
Plate the Ricotta
Spoon the house-made ricotta onto a serving platter.
- 10
