Ina’s 5-Star Homemade Herbed Ricotta Bruschetta | Barefoot Contessa | Food Network
Who knew making homemade ricotta was so easy? Ina tops her bruschetta with this delicious herbed ricotta, which is a perfect complement to her steak dinner. #InaGarten #BarefootContessa #FoodNetwork #HerbedRicotta #Bruschetta
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Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Herbed Ricotta Bruschettas
Recipe courtesy of Ina Garten
Level: Easy
Total: 13 min
Prep: 10 min
Cook: 3 min
Yield: 6 servings Ingredients 2 cups ricotta, store-bought or homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half
Green Salad Vinaigrette (recipe follows) Homemade Ricotta:
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar Green Salad Vinaigrette:
8 to 10 cups salad greens or mesclun mi
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper Directions Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat. Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total. When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side. Homemade Ricotta:
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days. Green Salad Vinaigrette:
Place the salad greens in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve. Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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