Stone Fruit and Ricotta Crostini
4 cups whole milk
2 cups heavy cream
1 tablespoon kosher salt
3 tablespoons white wine vinegar
1 French baguette
¼ cup olive oil
2 ripe peaches or nectarines
½ bunch basil
¼ cup local honey
Salt & pepper to taste
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles and the milk solids separate from the whey.
- Next, pour the milk mixture into the cheesecloth-lined sieve and allow it to drain into the bowl and let come to room temperature for 20 to 25 minutes. Transfer the ricotta to a bowl.
- To make the crostini, begin by slicing the baguette into half inch slices. Brush bread on both sides with olive oil on and sprinkle with salt and ground black pepper. Then, using a grill or grill pan set to medium high heat, toast bread on both sides 3-5 minutes a side, until golden brown and nice char marks form. Remove from heat and allow to cool to room temperature.
- Meanwhile halve, pit, and medium dice the peach. Put diced peaches into a bowl and drizzle honey and season with salt and pepper. Toss to macerate the fruit.
- To assemble crostini, spoon about one tablespoon ricotta onto each crostini. Then, top each crostini with a spoonful of peaches, drizzle with a little more honey and garnish with slightly torn basil. Serve immediately.
- * Note that ricotta can be made up to 5 days in advance, just store in an airtight container in the refrigerator.
- Ricotta recipe makes roughly 1-1/2 cups, you need 3/4 of cup for this application.