When I saw Ina Garten (undoubtedly the best chef on the Food Network) make these bruschettas with ricotta cheese that she made from SCRATCH, I was floored. I never knew that cheese making was possible let alone easy to do at home. The ricotta is such a snap to make. All you have to do is boil together whole milk and heavy cream and then add vinegar. The vinegar is the magic ingredient because it causes the cheese to curdle and this is how the curds and whey are formed. Once you give this all a good strain for about 20 minutes, the ricotta is ready! The addition of dill, chives, and scallions adds a wonderful onion flavor to the ricotta and makes it somewhat reminiscent of cream cheese, but as Ina Garten says, “with the volume turned way up!” This dish is a great starter for any party and believe me once you make ricotta from scratch, you’ll never want to buy ricotta ever again!
Recipe: Herbed Ricotta Bruschettas
Recipe from Ina Garten, Barefoot Contessa
- 2 cups ricotta, homemade (recipe follows)
- 3 tablespoons minced scallions (about 2 scallions)
- 2 tablespoons minced fresh dill
- 1 tablespoon fresh chives
- kosher salt and pepper
- 1 loaf sourdough, ciabatta, french bagette, or italian style bread
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon salt
- 3 tablespoons white wine vinegar
- Make the Ricotta: Pour the milk and cream into a large saucepan and stir in the salt. Bring the mixture to a boil over medium heat. Once the milk and cream has begun to boil, turn off the heat and stir in the vinegar. Let the mixture stand for 1 minute until it curdles. Pour the mixture into a large sieve lined with a damp paper towel or cheesecloth set over a deep bowl. Allow the mixture to strain for about 20-25 minutes till the curds (thick parts) have separated from the whey (liquid parts). Place the ricotta in a container and place in the fridge to cool for a few hours
- Once the ricotta has cooled, stir in the scallions, dill, chives, salt, and pepper. Spread the herbed ricotta mixture over bread (either toasted or as is) and enjoy.