Wednesday, May 27, 2015

homemade ricotta with broiled citrus crostini

fresh ricotta

4 cups milk
1 cup cream
juice from two lemons, but start slowly...
1/2 t salt


combine milk and cream and slowly bring to 200 degrees. turn off heat and stir in lemon juice with salt. let sit for 10', if not curdled add more lemon juice until it curdles. let rest.

line a strainer with cheesecloth over a large bowl and pour in ricotta, let drain for an hour. pack in a jar, stores for 5 days.

for citrus crostini peel and slice blood oranges, grapefruit and oranges. drizzle with olive oil turbinado sugar and fresh thyme

broil until brown and bubbly

slather fresh ricotta top with citrus

drizzle honey

and sprinkle with fresh thyme and cracked pepper


pink grapefruit
blood orange
fresh thyme
turbinado sugar
flaky salt

preheat oven to broil

peel and slice 3/4" thick slices. arrange on sheet, drizzle with oil and sprinkle sugar. broil for 5' until golden. broil you toast with olive oil until brown.

spread with ricotta, citrus, drizzle of honey and or oil, flaky salt, pepper, fresh thyme.


  1. I would love your citrus ricotta for breakfast and I would love to have access to all that homegrown goodness. Blood oranges are a rare find here. Love your bee honey jar :)

  2. Beautiful photos. And your homegrown produce is the stuff of dreams.

  3. Oh my goodness, Jain, this looks SO delicious!! I looked at this recipe and was tempted and thought, okay, I can buy the ricotta...but you actually made it! I am always so impressed by your creativity and photography and cooking skills! I'm learning and you are one of my teachers. Linda