Herbed Ricotta Bruschettas

• 2 cups ricotta, store-bought or homemade (recipe follows)ricotta
• 3 tablespoons minced scallions, white and green parts (2 scallions)scallion
• 2 tablespoons minced fresh dilldill
• 1 tablespoon minced fresh chiveschive
• Kosher salt and freshly ground black peppersalt-and-pepper
• 1 round sourdough breadbread
• Good olive oilolive-oil
• 1 whole garlic clove, cut in halfgarlic
• Green Salad Vinaigrette (recipe follows)
• 4 cups whole milkmilk
• 2 cups heavy creamheavy-cream
• 1 teaspoon kosher saltsalt
• 3 tablespoons good white wine vinegarvinegar
• 8 to 10 cups salad greens or mesclun mix
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oilolive-oil
• 1 teaspoon kosher saltsalt
• 1/2 teaspoon freshly ground black pepperpepper

1. 01Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
2. 02Combine 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.
3. 03When 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.
4. 04Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
5. 05Pour 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).
6. 06Pour 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.

Calories

815 kcal

Protein

17 g

Fat

60 g

Saturated fat

25 g

Carbs

56 g

Fiber

3 g

Sugar

15 g

Sodium

997 mg

Cholesterol

106 mg

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