Crostini with Fresh Ricotta, Fava Beans, and Asparagus

Ingredients

8 cups Whole Milk

2 cups Buttermilk

French Bread

Fava Beans

Asparagus

Salt and Pepper

Directions

Place the whole milk and buttermilk in saucepan. Heat over medium high heat, stirring often. The milks will separate into curds (ricotta) and whey at about 170 degrees. Once it separates, gently scoop the curds into a sieve lined with cheesecloth over a bowl. Let the cheese drain for about 10 minutes.

Heat oven to 325 degrees. Thinly slice the French bread, put it on a baking tray. Drizzle bread with olive oil, sprinkle with salt and pepper. Place in oven for about 10 minutes, till slightly crispy.

Raise oven temp to 400 degrees. Place asparagus on a baking tray, drizzle with olive oil, salt and pepper. Roast for 10 minutes.

Shell fava beans. Place in boiling water for three minutes. Remove from water, let cool for a couple minutes. Peel the beans.

To assemble:

Take crostini, spread with ricotta, top with fava beans or asparagus or both. Sprinkle with salt and pepper.

The Verdict

Very good. I love all the components, and they all go well together.

I think next time I will drain the ricotta a little bit less. This time it was crumblier, draining less (I’m assuming) will make it creamier. I would also add a pinch of salt to the ricotta.

Use bigger slices of bread, add a poached egg on top and it would be dinner instead of an appetizer.