Simple Meals | Homemade Ricotta Crostini with Tomatoes and Basil

Nothing beats an in-season, local tomato; juicy, ripened by the sun and picked at its peak, they are beginning to tricke into the market. Since they are in their purest form, only the best ingredients can be paired alongside to bring out their sweet flavor even more. There are a few delicious ideas—creamy burrata, a simple sauce or just a few cranks of salt and pepper will do. For the first of the season, I decided to make homemade ricotta, it’s so easy, and doesn’t compare to a store bought version. This is one of those easy meals, where you really don’t have to stand over the stove, rather add a swish of creamy cheese, layer on some tomatoes and you are good to go.

Homemade Ricotta Crostini with Tomatoes and Basil

For the Ricotta

2 quarts organic whole milk

1 1/2 cups organic heavy cream

3/4 teaspoon kosher salt

1 lemon juiced

1 tablespoon white wine vinegar

Cheese Cloth

For the Crostini

1/2 ciabatta loaf, sliced in half

Olive oil, salt and pepper to taste

1 tomato, sliced thin

Basil, for garnish

Directions: For the ricotta—line a sieve with cheese cloth and place over a large bowl. Next, add milk, heavy cream and salt in a dutch oven. Over medium heat, stir intermittently until it comes to a rolling boil. Add lemon juice and vinegar and remove from heat. Allow to sit5 to 7 minutes, the curds will begin to separate from the whey. Pour into cheese cloth, allowing to drain for 10 minutes to 30 minutes, depending on the consistency you desire. For firmer ricotta, allow to drain longer.

To assemble: Drizzle a healthy amount of olive oil into a grill pan or frying pan over medium heat. Add sliced bread, cut-side down and grill until golden. Add ricotta cheese, tomato, basil, salt and pepper to taste and a drizzle of olive oil.

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Photography by Alison Engstrom