| Level: | Easy |
| Total: | 13 min |
| Prep: | 10 min |
| Cook: | 3 min |
| Yield: | 6 servings |
Ingredients
- 2 cups ricotta, store-bought or homemade (recipe follows)
- 3 tablespoons minced scallions, white and green parts (2 scallions)
- 2 tablespoons minced fresh dill
- 1 tablespoon minced fresh chives
- Kosher salt and freshly ground black pepper
- 1 round sourdough bread
- Good olive oil
- 1 whole garlic clove, cut in half
- Green Salad Vinaigrette (recipe follows)
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
- 8 to 10 cups salad greens or mesclun mix
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
- When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
- 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 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.
- Place the salad greens in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 815 |
| Total Fat | 60 g |
| Saturated Fat | 25 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 17 g |
| Cholesterol | 106 mg |
| Sodium | 997 mg |
Reviews
This was wonderful! We will definitely make it again and use the ricotta for stuffed shells
Took this to a neighborhood party and it was the hit of the evening. Several people at the party asked me to show them how to make it. I made it just like the recipe says using store bought sourdough bread. After toasting eight slices on the grill I cut it into four triangles and spread the cheese. It was so easy. I will be making it again and using the cheese in different ways. Delicious!!!
I have made this so many times over the years now, I can’t count. This can be used in so many ways – on bruschetta, in a jar as a gift with crackers, stuffed peppers or shells (with different herb combos, etc). My kids loved helping as they watch the curds and whey separate. If you don’t have a cheesecloth, you can dampen a paper towel. It works like a charm.
These are the best! I have been making these for years.. always a crowd pleaser. Perfect mix of warm and savory with fresh and cool.
One of my favorites! Amazing light, fresh, simple topping for garlic rubbed toasted baguette slices or a dip for your favorite vessel.
I haven’t tried it yet.
Wow! The simplicity and freshness of the ingredients make for a delicious bite! This is a beautiful appetizer. Another 5 Star recipe!
Ina, this is the best!!! I have made this twice in the last week. My husband and I enjoyed sipping wine with this and there is no room left for dinner! Super easy and adjustable to whatever you want to add to it.
This was ridiculously easy and delicious. I couldn’t eat it fast enough. The taste is light and refreshing. I will continue to make this whenever I want to impress a crowd.
Seriously, the best EVER! Absolute comfort. I made the homemade ricotta and then used Ciabatta bread for the bruschettas and toasted in a cast iron pan. I also put a few tbsp of plain ricotta to the side and served topped with orange marmalade. My head is spinning with topping ideas… carmalized praline bacon, fig preserves, apricot preserves, how bout alittle mediteranian flavor with kalamata olives and sun dried tomatoes, toasted walnuts in a brown sugar or honey syrup and on and on and on. YUM ME!!!!