Bery Ricotta Toast
Another berry-good morning with these creamy homemade ricotta toast. This time with roasted blueberries, orange zest, toasted hazelnuts, honey and thyme. So darn addictive! I think we'll be on a ricotta crostini diet for a little while longer!
What you will need:
750ml Fresh Whole Milk
250ml Double Cream
1/2 tsp Sea Salt
2 tbsp Freshly Squeezed Strained Lemon Juice
How it's made:
Line a sieve with muslin/cheesecloth and set aside over a large bowl. Bring the milk, cream and salt to a boil, stirring constantly. As it starts to bubble and come to a boil, add lemon juice and simmer for 2-3 minutes. Remove from heat, let stand for 5 mins before straining it through the muslin lined sieve. Strain for 45mins-1hr. Using the muslin cloth to help you along, gather the ricotta into a tight ball, squeeze off any excess liquid and transfer to an airtight jar for storage. Keep refrigerated until required.
To assemble the crostini:
Just use any base you like, toasted baguettes, crackers or rye bread. Spread a generous layer of ricotta, drizzle with honey (clover, orange blossom or thyme), grated orange zest, chopped hazelnuts and sliced berries of your choice. Final drizzle of honey and serve immediately. That's it!