FRESH RICOTTA, CONFIT TOMATOES, CROSTINI

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Ingredients:

  • 470 g whole milk

  • 2.5 g fine salt

  • 60 g fresh lemon juice, strained (about 2 lemons)

  • 1 muslin sheet 

  • 1 small baguette

  • 180 g cherry tomatoes on vine 

  • ½ bunch of thyme or rosemary

  • 2 garlic cloves

  • Olive oil

  • Salt and pepper 

  • ½ bunch basil

Method:

1- Make the ricotta: Gently heat the milk and salt to 30C (until warm to the touch but not burning), and remove from heat. Using a whisk, (do not use the whisk when adding the lemon juice) make a whirlpool in the pan. Then gently pour in the lemon juice a little bit at a time, which will split the mik. Leave to cool. Place a colander over a bowl, and a sheet of muslin on top of the colander. Then gently pour the ricotta onto the muslin, allowing the liquid to drain away and reserving the ricotta. Leave for a minimum of 30 minutes. Check seasoning and reserve in the fridge. 

2- Make the confit tomatoes: Preheat the oven to 180C/160 fan/4 gas mark. Place the thyme in the baking dish, along with the tomatoes. Add a good drizzle of olive oil, season with salt and pepper. Place in the oven for 30 minutes.

3- Make the crostinis: Slice the baguette. In a bowl, combine chopped garlic cloves, olive oil and seasoning. Brush the bread slices with the garlic oil. Bake for 10 minutes, or until crispy and golden. 

4- Serve: Spread some of the ricotta on the crostinis, then add the tomatoes and fresh basil leaves. 

Camille AuberttomatoComment