Homemade Ricotta Crostini

This makes a fabulous appetizer for any occasion. And you will definitely impress people when you tell them YOU made the ricotta cheese! It’s actually very easy to make, and it is absolutely delicious. Then, just toast up some baguette slices and spoon the ricotta on top.  In this recipe, it is then drizzled with honey and garnished with some chopped basil.  Sooo good!


3 cups whole milk
1 ½ cups heavy cream
½ tsp. salt
2 tbsp. white wine vinegar
Honey for drizzling
Chopped basil
French baguette, sliced diagonally
Olive oil for drizzling
Salt and Pepper
*You will also need cheesecloth- this can be found at most grocery stores.


Step 1: Heat the milk, heavy cream, and salt in a saucepan over medium heat, stirring constantly. Once it just starts to boil, immediately turn the heat off and stir in the vinegar.  Let the mixture sit for about 3 minutes, or until it curdles.

Step 2: Place the cheese cloth over a mesh strainer and place the strainer over a large bowl.  Carefully pour the milk mixture in the strainer. Let it sit in the strainer for about 30 minutes. The curds will stay on top and the liquid will gradually drain into the bowl.  You may need to empty the bowl every so often if the liquid builds up too much.

Step 3: Once the mixture in the strainer (the ricotta cheese!) is a consistency you are happy with, carefully transfer the ricotta from the cheesecloth to a bowl. Refrigerate until ready to use.

From here you can serve it as a delicious dip with some baguette slices on the side. Or…proceed to step 4!

Step 4: Preheat the oven to 400 degrees. Place the sliced baguettes on a baking sheet and drizzle with olive oil. Flip the slices and drizzle the other side. Sprinkle very lightly with salt and pepper.  Bake until the edges turn light brown, about 9-12 minutes. Let cool.

Step 5: Spoon a tablespoon of ricotta on each baguette. Drizzle with honey and garnish with basil.  Enjoy!




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