Crostini With Homemade Ricotta And Honey

• Homemade Ricotta
• 1/2 gallon whole milk
• 1 pint buttermilk
• Crostini with Homemade Ricotta and Honey
• 1-2 baguettes, sliced thin
• Olive oil
• 1 cup fresh ricotta (recipe above)
• Best quality honey

1. Place buttermilk and milk in a pot, heat on med-low heat until it reaches 185F.
2. As it begins to separate into curds and whey stir to make sure no curds stick to the bottom and burn. As the temperature nears 185F, the whey will become clearer and the curds will coagulate.
3. Pour the curds into a cheesecloth-lined colander. Tie the ends of the chesecloth together and hang for 10-15 minutes. If you don't have cheesecloth use a few paper towels instead. Allow to strain for about 15 minutes. Remove from the cheesecloth and place in an airtight container.
4. Note: You can make any amount as long as you stick to a 4 parts milk to 1 part buttermilk ratio.
5. Preheat the oven to 350F. Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Put in the oven and cook until lightly toasted, about 10 minutes.
6. Remove bread slices from the oven. Arrange on a serving platter and top each with a dollop of fresh ricotta. Drizzle with honey and serve.

milk, buttermilk, crostini, baguettes, olive oil, fresh ricotta, honey

Taken from food52.com/recipes/10368-crostini-with-homemade-ricotta-and-honey (may not work)