Ricotta

Ricotta, Pea + Mint Crostini

 

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Author: New School of Cooking

Ingredients

• Fresh shucked English peas
• 1 Baguette, sliced to desired thickness and toasted lightly

For fresh ricotta:

• 1 Quart of milk
• 1 Cup buttermilk
• 1 Cup cream (whipping or manufacturing)
• 1 Tablespoon kosher salt

For garnish:

• Micro lavender mint or regular mint but use only the smallest leaves
• Maldon salt
• Extra virgin olive oil

Directions

1. Blanch peas in boiling salted water (water salty like the sea!) for 1-1½ minutes. Immediately shock in ice water. Remove from water and set aside.
2. In a large non aluminum saucepan heat milk, buttermilk, cream and salt. Be mindful to not let the mixture boil.
3. Allow liquid to get hot enough to form a raft. This should talk about 30-40 minutes on a medium low flame.
4. Once raft has formed, remove it from the pan with a slotted spoon. These are your curds, what's left is the whey. Discard the whey. Allow curds to cool.

For assembly:

1. Spread ricotta on toasted baguette. Top with a generous amount of peas. Sprinkle maldon salt on top. Place 1-2 leaves of mint as garnish and drizzle olive oil on top. Boom. Spring has arrived.