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
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.
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
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.