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Recipe Thursday-Homemade Ricotta with Slow Roasted Tomatoes

Posted on February 20th, 2014 | Posted in Appetizer, Recipes

My sister introduced me to this appetizer, Homemade Ricotta with Slow Roasted Tomatoes, and I cannot get enough of it! Delicious creamy fresh homemade ricotta is put on top of a grilled or toasted baguette and then topped with slow roasted tomatoes and a little sea salt. The tomatoes become nice and caramelized from slow roasting them. I do recommend that you let your guest assemble these on their own so that the baguette does not get soggy! This appetizer can be prepped ahead of time and will surely impress your guest.

Homemade Ricotta with Slow Roasted Tomatoes

slow roasted tomatoes

Yield 24 Slices, (6-8 Servings)
1 pint cherry (01082, 6 pints) or grape tomatoes (01093, 12 pints)
1 tablespoon extra virgin olive oil (992059, 3LTR)
kosher salt (CQS030, 3#, Morton)

4 cups whole milk (HPH004, 1/2GAL, Crowley)
2 cups heavy cream (HPH010, QT, Crowley)
1 teaspoon kosher salt (CQS030, 3#, Morton)
3 tablespoons white vinegar (991956, GAL, Oasis)

1 baguette
1 garlic clove, peeled (03016, 5#)
1/4 cup extra virgin olive oil (992059, 3LTR)

sea salt (CQS031, 12.5#, Country Quest)
cheese cloth, #10 grade (BD9140, 100YDS)

Slow Roasted Tomatoes
Coat with 1 tablespoon olive oil, dash of kosher salt and roast at 200 for 3 hours. My sister turns the oven off and keeps them in the oven over night to keep them roasting, which I think is a good suggestion and helps them to caramelize.

Homemade Ricotta
Set a large sieve over a deep bowl. Dampen 2 layers (depending on grade) of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless steel or enameled pot such as Le Creuset. 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. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl.


The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Preheat oven to 450°F. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush and rub the whole garlic clove over the side. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle olive oil on each slice. This is the more traditional method of making bruschetta.

Align the bread on a serving platter, olive oil side up. Either place the ricotta, tomatoes and sea salt in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice do it right before serving or the bread may get soggy.

Recipe from the kitchen of Abby Gryszkowiec
Ricotta recipe adapted from goop.com

Photo credit Diane Stinson

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