Homemade Ricotta, Lemon and Herb Crostini

Ricotta
Ricotta Lemon Herb

You will be amazed at how easy it is to made homemade ricotta and even more amazed how wonderful it tastes. Use it in everything from pasta sauces to stuffed pastas like ravioli to salads to lasagnas to desserts. Add a little more salt and let it drain for a little longer and it is a great substitute for feta cheese.

These crostini are always a hit fusing the wonderful flavours of Extra Virgin Olive Oil, thyme, lemon and garlic, brought all together with the wonderful, rich, creamy, sweet ricotta. Sublime!

Homemade Ricotta

yield: 1.5 - cups ricotta

Ingredients 

  • 2 liters (7 cups) whole, organic milk. Avoid ultra-pasteurized milk.

  • 1/4 cup fresh lemon juice

  • 1/2 tsp salt

Instructions 

  1. In a medium-sized pot on the stove, bring the milk up to 85C (180F-190F)

  2. Remove from heat. Add salt and slowly stir in the lemon juice.

  3. Allow to sit for 10-15 minutes until the milk has coagulated into milk solids and the liquid (whey) is relatively clear.

  4. Place 2-3 layers of cheesecloth in a strainer on a pot and gently pour in the milk solids.

  5. Allow to sit and drain for 5-15 minutes depending upon the desired consistency. Bear in mid the ricotta will dry/tighten when it is refrigerated.

  6. Place in a container and refrigerate for up to a week.

  7. Use the whey for baking, making bread, cooking beans, rice, etc.

Ricotta, Lemon and Herb Crostini

Ingredients 

  • 2 cups fresh ricotta

  • whole milk, as required

  • 2 tbsp extra virgin olive oil, plus more for toast

  • 1 tsp flaked Maldon sea salt

  • 1/4 tsp ground pepper

  • 1 tsp lemon zest

  • 1 tsp fresh thyme, chopped Or substitute basil, oregano, dill, rosemary…

  • 8-10 pieces of crusty, white bread

  • 1 large cloves of garlic, halved

Instructions 

  1. Using a mixer, whip the ricotta, adding milk as required, into a thick, light, fluffy consistency.

  2. Place in a serving bowl or dish. Make a slight well in the middle and drizzle with the extra virgin olive oil. Top with the salt, pepper, herbs and lemon zest.

  3. Brush a little olive oil on the bread slices and grill, oil side down, on a hot grill.

  4. Rub the toast with the garlic cloves.

  5. Scoop some of the ricotta on top of the garlic toast, garnish with a little more olive oil and serve hot.