Homemade Ricotta Spring Toast Trio

Prep time: 1-2 Hours | Cook time: 20 Minutes

Nothing screams Spring more than asparagus, squash, and peas. Paired with creamy homemade ricotta on sprouted toast, prepare for a match made in heaven. Making ricotta at home is easy, so much more delicious, and much less grainy than store bought. All you need is cheesecloth, a colander, and a thermometer.

Serves 3, with extra ricotta

 

Ricotta Ingredients:

3 ½ cups whole milk

½ cup heavy cream

½ tsp salt

3 tbsp fresh lemon juice or white wine vinegar

 

Place milk, cream, and salt into a stainless steel pot over medium heat until the temperature hits 190 degrees. Try to stir every now and then and let it come to a slight simmer. Remove from heat and add lemon juice, gently stir once or twice. Set a timer for 5 minutes and do not disturb the mix. When time is up, line a colander with 2 layers of cheesecloth. Gently drain the curds and whey into the colander, and let sit over a large bowl for 1-2 hours, depending on how thick you like your ricotta. Transfer to a container and store in the fridge for up to 5 days.

 

Spring Vegetables:

½ cup shelled English peas, blanched and shocked in cold water

1 zucchini, shaved

5 spears asparagus, shaved

Extra virgin olive oil

Sea salt and fresh cracked pepper to taste

Fresh herbs (mint, basil, chives, parsley, thyme, tarragon, etc.)

 

3 slices of Sprouted California Style Bread, lightly toasted

 

Procedure:

Place ¼ cup of ricotta on each slice of bread. Place the English peas on a slice, drizzle with olive oil, salt, and pepper. Top with herb of choice, repeat with the remaining veg.