burnt bread, sweet ricotta, toasted nuts, peppery watercress
whole milk ricotta:
- 3 cups whole milk, preferably local cream-top
- 1½ cups heavy cream
- 1¼ tsp. kosher salt
- 2 Tbsp. apple cider vinegar
- 1 bunch watercress
- 1 cup parsley leaves
- 1 clove garlic
- ½ cup olive oil
- kosher salt
- black pepper, freshly grated
- ½ cup hazelnuts
- artisan sourdough bread, sliced
- watercress leaves, for garnish
- Flaky salt, such as Maldon
Whole Milk Ricotta: Set a strainer or colander over a large bowl and drape a cheese cloth or nylon milk bag over the strainer. In a large pot, heat milk and cream until just starting to boil. Add salt and vinegar and stir a few times. Remove from heat and let sit for 10 minutes. Pour the mixture over the cheesecloth and let sit for 45 minutes to 1 hour or until desired thickness. Store in the refrigerator.
Pesto: Remove tough stems from watercress and parsley. Mince the garlic clove and roughly chop the watercress and parsley. Combine all ingredients in a food processor and process until mixture creates a sauce. Add more olive oil to thin if desired. Season to taste with more salt and pepper.
Hazelnuts: Toast hazelnuts on a baking sheet at 350 degrees for 15 minutes or until dark golden brown. Using a clean kitchen towel, rub the nuts to remove some of the skins. Let cool completely and then roughly chop.
Tartines: Preheat the broiler. Place bread slices on a baking sheet and toast under the broiler until the edges are blackened. Let cool. Spread the ricotta on the toast, drizzle with pesto and finish with hazelnuts, watercress and salt.
// This recipe was created for Lakewinds Co-op //