Ricotta Bruschetta with Tomato and Strawberries
This recipe is extremely tasty and easy to make. There's nothing like crispy toast with fresh ingredients. You will love this ricotta bruschetta with tomato and strawberries.
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Servings: 4 people
Ingredients
For the ricotta
- 1 litre whole milk (avoid UHT treated milk)
- 1 tsp salt
- 3 tbsp lime juice
For the bruschetta
- 1 baguette
- 1 garlic clove
- 200 g tomatoes about 2 medium ones
- 200 g strawberries about 14 strawberries
- Salt and pepper to taste
- 10-12 basil leaves
- 2 tbsp olive oil
- Balsamic Glaze for serving
- Sea Salt Flakes for serving
Instructions
For the ricotta
- Bring the milk and salt to a boil. Stir occasionally so it doesn't stick to the bottom of the pan.
- Once it boils turn off the heat and add the lime juice. Give it a quick stir and let rest for 10min. If it doesn't curdle when you mix in the lemon juice, return it to the heat for a few seconds. I should curdle.
- Put a sieve on a large bowl and lay muslin cloth on top of that. If you don't have a muslin cloth you can use a new kitchen towel (not the hairy type) that is reserved only for this use to avoid cross-contamination.
- Pour the milk on the muslin cloth-lined sieve and let drain for 10min-30min depending on how creamy or dry you want it. Give it a gentle stir halfway through.
- Discard the whey at the bottom and keep the cheese on top in a container in the fridge. It lasts up to 5 days.
For the bruschetta
- Cut the baguette diagonally into ⅓in/1cm thick slices. Cutting them diagonally makes them oval in shape.
- Preheat a grill, frying pan or barbecue grill to high heat and toast the bread on each side for a couple of minutes. Remove the bread and reserve.
- Gently rub the garlic clove on the bread to add a bit of flavour.
- In a bowl, mix the tomato, strawberry, basil, olive oil, salt and pepper.
- Place the mix onto the bread and finish with the salt flakes and balsamic glaze.
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