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Recipes --> Other --> Homemade Ricotta Crostini

Homemade Ricotta Crostini

This delicious summer recipe comes to us from our gourmet food buyer, Laurel Steffes...

This is a delicious appetizer for a summer evening and perfect with a glass of the Pieropan Soave. It's also fun to have all the toppings on the table and let your guests assemble their own.

Serves 6

Homemade Ricotta Cheese

Ingredients:

1 gallon 2% reduced-fat milk
5 cups low-fat buttermilk
1/2 teaspoon fine sea salt

Crostini

Ingredients:

Italian crusty bread
Olive oil
garlic cloves, sliced in half
lemon zest
flaky sea salt
local honey

Preparation:

Slice up some crusty Italian bread and brush both sides with some good olive oil. (Try the Lucero Arbequina Olive Oil sold here at Grapevine Cottage!) Place bread on a hot grill and cook a few minutes on each side or until it's well toasted and there are nice grill marks with a little bit of char. Rub the toasted bread on one side with the cut side of a garlic clove. Top with ricotta cheese, sprinkle with a pinch of flaky sea salt, and drizzle with a little olive oil and honey (try local honey - we stock raw honey from Wildflower Ridge Honey in Anderson.) Top with freshly grated lemon zest.