Fresh Ricotta Cheese Crostinis with Basil and Cracked Black Pepper with Rusty Rudder
We made fresh ricotta in the DelmarvaLife kitchen!
Rusty Rudder in Dewey Beach is known around the region for its night life. But they also have amazing cuisine thanks to Executive Chef, Pete McMahon. He joins us in the DelmarvaLife kitchen to make fresh ricotta cheese crostinis with basil and cracked black pepper.
FRESH RICOTTA CHEESE CROSTINIS WITH BASIL+CRACKED BLACK PEPPER
- 8 cups whole milk
- 1 teaspoon salt
- 3 tablespoons fresh lemon juice
- 1 Loaf French Bread
- 4 oz Melted Butter
- 2 oz Fresh Basil-Chiffonade
- Fresh Cracked Black Pepper-to taste
- Line colander with cheesecloth or coffee filters; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
- Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Slice bread, brush with butter, and bake at 350 for about 7 minutes until golden brown.
- Spread ricotta cheese onto crostini, and sprinkle with basil and pepper