How to make it

  • In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.
  • Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes ( or longer for thicker ricotta. i let mine drain for about 30 min. ). Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta. Transfer the ricotta to a serving dish and drizzle with big fat finishing oil.
  • Preheat the grill or broiler.
  • While the ricotta is draining, slice the bread into 1/2-inch thick slices. Toast the bread on the grill or in the broiler on both sides. Swipe the garlic 2 times on each piece of toast and drizzle each toast with big fat finishing oil.
  • Serve the ricotta and grilled bread. The ricotta is best served a little warm.

Reviews & Comments 6

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • 22566 1 year ago
    A nice recipe to go with Braised Stuffed Veal Breast...don't you think? :o)
    POW...Ralph!
    To the moon :o)
    Thank-you
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag
  • luisascatering 1 year ago
    that really is a thing of beauty... bravo!
    Was this review helpful? Yes Flag
  • DetroitTokyo 1 year ago
    Just lovely!
    Was this review helpful? Yes Flag
  • chuckieb 1 year ago
    That's beautiful Ralph! Gorgeous post!
    Was this review helpful? Yes Flag
  • PongoUSA 1 year ago
    big fat finishing oil is just a very good, flavorful, strong olive oil. Just use your best :)
    Was this review helpful? Yes Flag
  • joe1155 1 year ago
    What is big fat finishing oil?
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes