Homemade Creamy Ricotta with Rustic Grilled Bread

July 8th, 2012  |  Favorites, Other, Side Dishes  |  0 Comments

Ever since my achievement of making goat cheese at home, I've been looking for an opportunity to try my hand at another variety.  Although I've never thought a whole lot about ricotta other than when I'm making lasagna, I saw a dollop on a recipe with grilled vegetables the other day that looked delicious.  I decided to try my luck with another homemade cheese.

Holy Moly.  This creamy creation seriously tastes almost as good as a fine quality burrata {my all-time favorite queso}.   I suppose the addition of cream can make any dish over the top.  This cheese was no exception.  Use high quality, organic ingredients to achieve the best flavor.

The first day we enjoyed this with grilled squash, the next with oven roasted cherry tomatoes.  Both were sensational, especially served over grilled artisan bread lightly scented with a fresh clove of garlic.

Ingredients:

2 cups whole milk
1 cup heavy cream
1 teaspoon kosher salt
1  1/2  tablespoons white wine vinegar

One loaf of rustic bread, slice 1/2" thick
olive oil
1 clove garlic

Directions:

Place two layers of cheesecloth over a fine mesh strainer.  Set the strainer over a deep bowl and set aside.

Pour milk, cream and salt into a medium sized non-reactive saucepan. Bring mixture to a boil over medium heat, stirring occasionally.  Remove pan from heat and stir in the vinegar.  Allow the mixture to stand for about one minute until it begins to curdle.

Carefully pour the mixture into the cheesecloth/strainer/bowl and allow it to drain for about 30 minutes.

Discard the juice and carefully remove the cheesecloth from the ricotta.

Transfer cheese to a bowl and allow to chill until ready to use.

To prepare the grilled bread, brush both sides of the bread with olive oil.  Place on a hot grill and allow bread to toast, flipping to be sure both sides are getting toasted.  Watch the bread carefully [DON'T WALK AWAY] as it can burn quickly.  Remove bread slices from grill and gently rub the garlic clove over one side. 

Top each slice with ricotta and grilled or roasted vegetables for an insanely delicious treat!

Ricotta recipe adapted from Barefoot Contessa here.

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