Recipes from the Grapevine Cottage

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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


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



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


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.