If you read my last post you already know I picked up sourdough baking during quarantine. Very original, I know. Well, I also picked up making homemade ricotta. A friend and colleague of mine shared her recipe with me and said she had been working on it in quarantine so it sounded like something I should try as well. And it doubled as an eLearning science lesson.
Here is my set up for draining the ricotta through a cheesecloth.
Make sure to save the whey that drains off the ricotta.
I use it like buttermilk in biscuits or pancakes and just store it in a mason jar in the fridge.
You can make your own sourdough and ricotta or you can buy the store bought versions. I will say that I do love how creamy homemade ricotta is instead of the slightly grainy texture of store bought. BUT, both would work here. If you are going to make your own homemade sourdough (recipe here) and ricotta (recipe here), there are lots of recipes online. I would suggest making those the day before and then assembling this appetizer to have on hand while you make a Sunday Supper. This recipe goes best with a Johnnyswim Live From The Backyard or Songs with Strangers episode on and a glass of wine in your hand.
Ingredients:
- Sourdough bread or baguette cut into slices
- 1 cup ricotta cheese
- Honey
- 1 cup crushed pistachios
Recipe:
- Heat oven to 350 degrees
- Slice bread and place on cookie sheet
- Bake bread for 10 minutes
- While bread bakes, put pistachios is a plastic baggie
- Crush pistachios with the back of a ladle or meat tenderizer
- Take bread out of oven and spread as much ricotta as you’d like on each piece of bread
- Drizzle each slice with honey
- Sprinkle pistachios on each piece
- Enjoy the creamy, salty, chewy deliciousness
- If the kids are not super excited about the ricotta, skip the ricotta and just top with honey +/- the nuts
This is a favorite in our house. I can barely get one piece assembled before someone is grabbing it off the plate. I hope you will enjoy it too!
Happy cooking!
Mel
Served With Love (in Colorado) 