Strawberry Ricotta Toast
Strawberry ricotta toast layers together crusty bread, homemade ricotta cheese, broiled strawberries, chopped pistachios, and a drizzle of honey for one exciting snack!
- 4 cup whole milk
- 1 cup heavy cream
- 2 teaspoon kosher salt
- 2 Tbsp distilled white vinegar
- 2 cup fresh strawberries hulled and sliced
- ½ Tbsp granulated sugar or more based on sweetness of strawberries
- crusty bread of your choice sliced and lightly toasted
- honey as needed
- chopped pistachios as needed
Pour milk, cream, salt and vinegar in a heavy-bottomed sauce pot. No need to stir ingredients together. Place pot on a stove over medium-high heat and bring to a boil.
Meanwhile, place a strainer lined with cheesecloth over a medium bowl and have a slotted spoon ready.
Once mixture has come to a boil, remove pot from heat and let sit undisturbed at room temperature for 15 minutes. During this time the mixture will coagulate and thicken.
Use a slotted spoon to scoop up the formed cheese curds. Gently transfer cheese curds to prepared cheesecloth. Do not be temped to pour the mixture into the strainer. You do not want to break up the curds that have formed.
Once you have scooped up all the curds, tie up the cheesecloth into a pouch. Adjust the moisture of your ricotta based on how tight you tie the pouch. Looser tie means wetter ricotta, tighter tie means drier cheese. At this point the ricotta will be warm. It can be used immediately, or stored in the fridge to cool down and firm up.
Adjust oven to broiler setting. Place cut strawberries in an oven safe baking sheet or dish. Sprinkle with sugar. Place in broiler for 2 minutes. Stir strawberries and add additional sugar, if necessary. Broil for another 1-2 minutes until strawberries have started to soften and expel juices. Remove from the oven and allow to cool slightly.
- Use the freshest, high quality milk and cream you can find to get the best results.
- Apple cider vinegar may be used in place of distilled white vinegar.
- Store leftover ricotta in the fridge in an airtight container for up to 3 days.
- Store any leftovers in an airtight container for 3-5 days.