Crostini with Tomatoes and Ricotta

This recipe was 100% inspired by my sister-in-law, Laura. She is an amazing home cook, whose meals I always look forward to because they never disappoint. A few years ago around the holidays, she brought homemade ricotta cheese to share as an appetizer and it was incredible. I don’t think I had ever tasted homemade ricotta before then, and it rocked my world. If you like the convenience of buying your ricotta from the store, don’t even try this recipe because you won’t be able to go back!

Laura told all of us who were drooling over her ricotta that it was “so easy” to make, but she always says that about the complicated, delicious meals she creates, so I wasn’t sure whether or not to believe her. I can testify, after finally trying it on my own, that it is easy and I’m kicking myself for not making it sooner. It involves a little boiling, a little straining…and that’s basically it!

While waiting for the ricotta to strain, do NOT skip the step of toasting the bread in olive oil and salt. It is what actually makes this a “crostini” and not just bread and cheese. It makes the bread crunchy and full of extra virgin olive oil flavor! I also find it best to make this recipe when tomatoes are at the height of their season in midsummer. We used Sungold cherry tomatoes from our back garden that were so sweet and juicy, it added to the overall flavor profile of sweet and salty that these crostini have.

Note: Because both the tomatoes and the ricotta are sweet, it is important to add some type of acid to the tomato mixture and plenty of salt. If you don’t have balsamic vinegar on hand, white wine vinegar or red wine vinegar would work as well.

These are truly the perfect summer appetizer or snack. Full of the freshest, sweetest flavors of the summer!

Serves: 4 | Prep Time: 35-40 min. | Author: Liz Genders

homemade ricotta

2 cups whole milk

1 cup heavy cream

1 tsp. salt

1 1/2 Tbs. white wine vinegar

crostini

1 loaf Italian bread or baguette, sliced

extra virgin olive oil

kosher salt

tomato topping

1 pint cherry tomatoes

1 large clove of garlic, minced

2 Tbs. extra virgin olive oil

1 Tbs. balsamic vinegar

1 Tbs. basil, chopped

salt and pepper to taste

instructions

Begin by making the ricotta. Combine the milk, cream and salt in a dutch oven or large, heavy-bottomed pot. Bring to a rolling boil, then remove from heat. Pour in the white wine vinegar. This will cause the milk and cream to develop curds. Place a fine-mesh strainer over a big bowl, then place a thin tea towel on top of the strainer. Once the milk and cream has cooled, pour it into the strainer. It may take a while for the liquid to filter through, and once it is cool enough to touch you can squeeze the liquid out using the tea towel. The more liquid is strained, the thicker the ricotta will be. Discard the liquid and scoop the ricotta into a bowl, set aside.

Preheat the oven to 400F. Place the bread on sheet pans, and drizzle olive oil over all slices. Sprinkle with kosher salt and bake in the oven for about 10 minutes or until golden brown, flipping halfway through.

Quarter the cherry tomatoes and place in a medium bowl. Add the minced garlic. Drizzle the tomatoes with olive oil and balsamic vinegar, then add the basil and stir to mix. Season with salt and pepper to your liking.

To assemble, spread the ricotta on top of the crostini. Scoop the tomatoes on top of the ricotta. If you like, finish with some more olive oil and flaky sea salt.