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Ricotta Crostini


  • 2 cups heavy cream

  • 4 cups milk

  • 1 tsp salt

  • 3 tbsp lemon juice

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Step 1

Place milk, cream, and salt in a pot. Bring to a boil, stirring occasionally. Don’t walk away. There’s not much time between boiling and boiling over.

Step 2

Line a large sieve with cheesecloth, and set over a large bowl.

Step 3

Remove from heat, stir in vinegar or lemon juice, and stir for a minute or two while it curdles.

Step 4

Pour into cheesecloth-lined sieve and let drain for 20 minutes to an hour, depending on how firm you want it to be. You might have to dump out the whey (the liquid that drains off) as the bowl fills up. When it drains, you've made ricotta!

Step 5

Toast some baguette slices, spread your ricotta on them, and then top with yummy combinations like:

  • Peach slice, mint, honey.

  • Strawberry, basil, pomegranate molasses.

  • Arugula, prosciutto, balsamic glaze.

  • Roasted acorn squash, sage, maple syrup.

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