Ricotta, Pistachio And Lavender Honey Crostini

Yields 3 loaves of crusty bread

INGREDIENTS
400gm Strong White Flour
100gm Stoneground Dark Rye Flour
10gm Active Dry Yeast
10gm Sea Salt
350-400gm Water (depending on brand of flour used)
** Water in a spray bottle for misting the oven and loaves.

DIRECTIONS
In a large mixing bowl, add the flours, yeast, sea salt followed by the water (a little at a time) and using a flexible plastic scraper, work the dough till a shaggy mess is achieved. Turn the dough out onto your worktop and work the dough until it comes cleanly off your worktop and feels elastic. It will be very sticky in the beginning but it will come together eventually. Resist the urge to over flour your worktop.

Shape the dough into a tight ball and place it inside a lightly oiled mixing bowl seam side down. Rest till the dough has doubled in size (~1hr).

Preheat the oven to 250degC. Divide the dough into three equal portions and shape them into your desired loaf. Rest the dough till doubled in size (~1hr). Give the surface of the dough a sprinkling of flour and score each piece of dough 1/4 inch through as desired. Holding the water spray from a distance, lightly mist the tops of the loaves.

With a swift hand so as not to lose too much heat, open the oven door, mist the insides with a water spray to create steam, quickly slide the baking tray in and shut the oven door. Bake for 18-20mins or until loaves sound hallow when tapped on its base.

Set aside to cool completely on a cooling rack.

Extra loaves freezes well when wrapped tightly in cling and kept in a freezer bag.

Recipe for Homemade Ricotta

Yields 250gms

INGREDIENTS
750ml Fresh Whole Milk
250ml Double Cream
1/2 tsp Sea Salt
2 tbsp Freshly Squeezed Strained Lemon Juice

DIRECTIONS
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.

Assembling the crostini

INGREDIENTS
Crusty Bread sliced as desired, half an inch thick, toasted
Ricotta
Lavender Honey/Orange
Blossom Honey
Pistachios

DIRECTIONS
To assemble, simple layer on creamy ricotta on each slice of toasted crusty bread, sprinkle a handful of chopped pistachios and a good drizzle honey over each slice. Enjoy!