You may also like
Categories:Viewed: 73 - Published at: 5 years ago
Ingredients
- 2 quarts whole milk
- 1/4 cup fresh lemon juice
- Salt
- Eight 3/4-inch-thick slices of ciabatta or Tuscan bread
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Freshly ground pepper
- 6 large radishes, thinly sliced
- 1 small bunch arugula, thick stems discarded
Method
- Line a colander with moistened cheesecloth and set it over a large bowl.
- In a large saucepan, bring the milk to a gentle boil.
- Add 3 tablespoons of the lemon juice and cook over low heat, stirring gently, until curds form and rise to the surface, about 3 minutes.
- Remove from the heat, cover and let stand for 5 minutes; the curds will firm up slightly.
- Using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid.
- Let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer.
- Transfer the ricotta to a bowl and season with salt.
- Preheat the broiler.
- Arrange the bread slices on a baking sheet and brush with olive oil.
- Broil the bread 8 inches from the heat for about 4 minutes, turning once, until golden and crisp.
- In a bowl, whisk the remaining 1 tablespoon of lemon juice with the 2 tablespoons of oil; season with salt and pepper.
- Add the radishes and arugula and toss.
- Spread the ricotta generously on the toasts and top with the radishes and arugula.
- Garnish with pepper and serve.
