Creamy Ricotta And Banana Bruschetta

• 1 quart Fresh Whole Milk
• 1 cup Buttermilk
• 1 Baguette
• 2 Bananas
• 1/4 cup Honey
• 4 Sage leaves
• 1/8 cup Canola Oil
• 12 Fresh Rasberries

1. Line a mesh sieve with a double layer of cheese cloth and place over a bowl
2. Combine the milk and buttermilk in a medium saucepan
3. Heat over very low heat until the temperature reaches 175 degrees. The mixture will begin to curdle and the curds will separate from the whey
4. Use a slotted spoon to remove the curds. Place curds into a cheese cloth lined sieve
5. Allow to drain for 15 minutes
6. Cut on an angle 4 1/2 inch slices from the baguette and lightly toast in broiler.
7. Slice the bananas on an angle 1/4 inch thick
8. In an 8 inch sauce pan heat up the canola oil on medium heat
9. Wait 2 minutes until oil is hot and gently place the whole sage leaves in the oil. Let cook for 5 seconds on each side and then drain on paper towel
10. Place sliced baguettes on a small plater and add a layer of the bananas slices. Then divide the ricotta in 4 and place above sliced bananas.
11. Drizzle honey on all 4 bruschetta's and then garnish with sage leaves and fresh raspberries
12. Enjoy!

milk, buttermilk, baguette, bananas, honey, leaves, canola oil, fresh rasberries

Taken from food52.com/recipes/81732-creamy-ricotta-and-banana-bruschetta (may not work)