Crostini are the ultimate party food and a ricotta crostini is the perfect blank canvas to show off both savory and sweet creations. The wonderful thing about ricotta crostini is that fresh ricotta can be made a day ahead. This is a smorgasbord of some of my favorite flavor combinations, but the possibilities are endless!
Fresh homemade ricotta is incredibly simple. It tastes much fresher than any store bought variety of ricotta and the texture is so creamy smooth it’ll be irresistible not to just eat spoonfuls of it. I’ve made ricotta plenty of times before and most standard recipes call for the use of whole milk. The results were good enough but in my opinion not really worth the trouble of making at home. That is until I tried a recipe that used heavy cream and milk. The ricotta was so amazing that I could eat it simply with bread.
- 3 cups of whole milk
- 1 cup of heavy cream
- 3 tablespoons of lemon juice or white wine vinegar
- 1/2 teaspoon of kosher or sea salt
- 3 layers of cheese cloth, cut large enough to layer over a sieve or colander
Oh, bar carts . . . how you tease me. Your stylish designs. Your splendid bounties. True shrines to all things drink. It’s hard not to be inspired by the beautiful bar carts assembled around the web – from vintage to modern, and everything in between. So much to drink, so little time.
What better, more cocktail-friendly citrus is there than the ruby red grapefruit? Its refreshingly bittersweet flavor and elegant pink color consistently make for a cocktail that’s as easy on the eyes as it is to sip. I used light rum as the base, Aperol, a squeeze of fresh lime, and enhanced the sweet red-fruit flavor by adding Cassis, a black currant liqueur.
- 1 1/2 oz light rum
- 3/4 oz cassis
- 1/4 oz Aperol
- 2 oz ruby red grapefruit juice
- 1/4 oz lime juice
I am a serious coffee addict. So you can imagine how happy it makes me that nowadays people are taking their coffee as seriously as a fine glass of wine. Here are a few ways you can take your love of that roasted brew to the next level of obsession. On my wish list, a gold french press!
Who doesn’t like kale nowadays? My favorite preparation of this ever-popular leafy green is raw in a salad. This is my go-to salad recipe for kale and has a wonderful combination of different flavors and textures– the pairing of fennel and green apple go so perfectly with the hearty kale. You can substitute the Parmesan and walnuts with any other hard cheese and nuts you may have lying around.
- 1 bundle of lacinato kale
- 1 large fennel bulb
- 1 Granny Smith apple
- 1 1/2 cups of walnuts
- about 1/4 cup of freshly grated Parmigiano Reggiano
- 1 small shallot, minced
- extra virgin olive oil
- apple cider vinegar
- sesame oil
- sea salt
- fresh ground black pepper