Serves 4.
Ingredients
FOR THE RICOTTA:
4 cups whole milk
1 cup half and half
1 teaspoon kosher salt
1 teaspoon citric acid (available at Savory Spice)
Freshly ground pepper
FOR THE CROSTINI:
8 slices ciabatta, lightly toasted
2 tablespoons minced red onion
1 cup heirloom cherry tomatoes, rinsed, stemmed and halved
1 teaspoon capers
Pinch chile flakes
3 leaves basil, torn
Salt and freshly ground pepper
2 teaspoons olive oil
1/2 teaspoon red-wine vinegar
1/4 cup Homemade Ricotta (recipe follows)
Directions
First, make the ricotta: Place all ingredients except pepper in a small pot and stir to combine. Over medium heat, bring the mixture to 185 degrees (use a candy thermometer), just below a boil. Remove from heat and set in a warm place for one hour.
Pour the ricotta into a cheesecloth-lined strainer set over a small bowl. Refrigerate until the ricotta is thoroughly drained, about two hours. Discard the liquid and season the ricotta with lots of ground pepper. Refrigerate until ready to use.
Assemble the crostini: Spread the ricotta over the crostini. Top with red onion, cherry tomatoes, capers, chile flakes, torn basil, and salt and pepper. Drizzle with the olive oil and red- wine vinegar, and serve immediately.
Note: You will have plenty of leftover ricotta. Use it for lasagna or to top a pasta bolognese or a stuffing for chicken breast.
