Homemade Ricotta with Slow-Roasted Tomato Crostini

Instructions

For Ricotta:

1. Add all the ingredients to a medium-sized pot and bring to a rolling boil over medium heat, stirring occasionally so the mixture doesn’t scorch.
2. Meanwhile, line a fine mesh sieve with a few layers of cheesecloth and place over a bowl.
3. Once the curds start to separate from the whey (you will see little flecks bob to the surface), gently stir the mixture once more, and turn the heat to the lowest setting. Cook for two more minutes, then remove from the heat and allow the mixture to sit undisturbed for 30 minutes to 1 hour.
4. Gently ladle the curds into the cheesecloth-line strainer, and pull the sides of the cheesecloth up to loosely cover the mixture.
5. Let the mixture sit for at least 10 minutes (for a very moist ricotta) or longer for a drier (I let mine sit for an hour).
6. Remove from cheesecloth and store in an airtight container.

For Slow Roasted Tomatoes:

1. Preheat oven to 200ºF.
2. Line a baking sheet with parchment paper.
3. Place cherry tomatoes cut side up on the parchment paper. Lightly drizzle with olive oil and season lightly with salt & pepper (flavours concentrate as they dry).
4. Roast in the oven for about 3-4 hours until tomatoes have shrivelled, but still contain some of their juices.

For Crostini:

1. Cut baguette into slices. Drizzle each with olive oil on both sides.
2. Heat a grill pan over medium-high heat. Grill bread on each side until dark grill marks form and bread is golden. Flip and repeat on the other side.
3. Once you remove bread from the pan rub each slice (one side only) with the clove of garlic.
4. Top with a spoonful each of ricotta, tomatoes and a good pinch of salt. Drizzle with more olive oil if desired.