Have you had the chance to take my cheese making classes yet? If you have, you already know how easy it is to whip up a homemade ricotta in no time at all. I source my goat's milk from a local farmer which makes it even better tasting. You can easily substitute cow's milk ricotta in this recipe. And, be as creative as you would like. Top the crostini with proscuitto and fresh basil, or pomegranite and fresh dill.
Ingredients:
For the Whipped Goat's Milk Ricotta:
- 1 cup goat's milk ricotta
- 2 tablespoons honey
- Zest of 1 lemon
- 1 tablespoon extra virgin olive oil
- 1 teaspong Chef Dawn's Farm Fusion Blend (substitute ranch seasoning if you don't have)
For the Crostini:
- Baguette or ciabatta, sliced into 1/2-inch thick rounds
- Olive oil for brushing
- Salt and pepper to taste
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the Crostini:
- Arrange the baguette or ciabatta slices on a baking sheet.
- Brush each slice lightly with olive oil and sprinkle with a pinch of salt and pepper.
- Toast in the preheated oven for about 10 minutes or until the crostini are golden brown and crisp.
3. Whip the Goat's Milk Ricotta:
- In a bowl, combine the goat's milk ricotta, honey, lemon zest, Farm Fusion Blend and extra virgin olive oil.
- Use a hand mixer or a whisk to whip the mixture until it becomes smooth and fluffy.
- Season with salt and pepper to taste. Adjust honey and lemon zest as needed.
4. Assemble the Crostini:
- Once the crostini are ready, let them cool slightly.
- Spread a generous spoonful of the whipped goat's milk ricotta on each crostini.
5. Drizzle with Honey:
- Drizzle a little extra honey over the whipped goat's milk ricotta on each crostini for added sweetness.
6. Serve:
- Arrange the crostini on a serving platter and serve immediately.
Optional Garnish:
- Garnish with a sprinkle of additional lemon zest or a few fresh herbs like thyme or mint for extra flavor and visual appeal.
This whipped goat's milk ricotta and honey crostini make for a delightful appetizer or snack. Enjoy!
Try your hand at homemade cheese by signing up for one of my classes. I give great tips and tricks on how to be successful, as well as teach recipes using the freshly made cheese.
Recipe for Homemade Ricotta Cheese:
Ingredients:
- 1 gallon whole milk (not ultra-pasteurized)
- 1 teaspoon salt
- 3 tablespoons white vinegar or fresh lemon juice
Equipment:
- Large, heavy-bottomed pot -
- Thermometer
- Cheesecloth
- Fine-mesh strainer
- Slotted spoon
Instructions:
1. Prepare Equipment:
- Sterilize your pot, thermometer, and any utensils you'll be using to ensure a clean environment for cheese-making.
2. Heat the Milk:
- Pour the whole milk into the large pot.
- Heat the milk over medium heat, stirring frequently to prevent it from scalding. Use a thermometer to monitor the temperature. Heat the mixture until it reaches around 185°F (85°C).
3. Add Acid:
- Once the milk reaches the desired temperature, add the salt and stir well.
- Add the white vinegar or lemon juice, stirring gently. You'll start to see curds forming as the acid reacts with the milk.
4. Let the Curds Form:
- Allow the mixture to sit undisturbed for about 5-10 minutes. During this time, the curds will separate from the whey.
5. Check for Curd Formation:
- After 5-10 minutes, check for firm curd formation. If the curds are not forming well, add a little more vinegar or lemon juice and let it sit for a few more minutes.
6. Strain the Curds:
- Line a fine-mesh strainer with cheesecloth and place it over a large bowl or sink.
- Carefully ladle the curds into the strainer, allowing the whey to drain away. You can use a slotted spoon to gently transfer the curds.
7. Drain and Cool:
- Let the curds drain for about 1-2 hours, depending on how creamy or dry you want your ricotta. The longer you let it drain, the thicker the ricotta will be.
8. Transfer to Container:
- Once drained to your desired consistency, transfer the ricotta cheese to a clean container. It can be stored in the refrigerator for up to a week.