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Grilled Apricot & Ricotta Crostini

Perfectly paired with our 2017 hope & grace Semillon, Yountville, Napa Valley
If you have not purchased the wine to accompany the recipe, click HERE.

 

Ingredients

Homemade ricotta
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice

Crostini
1 small package of goat cheese
1 clove garlic
6 apricots
olive oil
1 baguette
1 small bunch fresh basil
salt and pepper to taste

 

Directions

(For the homemade Ricotta, we use the Epicurious recipe as it is fairly straightforward)
Line a large sieve or strainer with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve or strainer and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
Crostini
In a large bowl, combine ricotta, goat cheese(may need to be softened to combine), and use a microplane for  garlic. Blend well, and season with salt and pepper.
Halve the apricots and discard pits. Place in a bowl cut side up, lightly drizzle with olive oil, and season lightly with salt and pepper. Heat grill to medium and oil the rack. Place fruit cut side down and grill for approximately 3 minutes on each side to get good grill marks. Remove and allow to cool, then cut apricots in half.
Slice the baguette on a long bias and about 1/2 inch thick, drizzle with olive oil, and grill until browned and crispy.
Spread the ricotta mixture liberally onto the toast, top with quarters of apricot, drizzle with olive oil, sea salt, and a drizzle of chopped basil. 

 

Marissa's tip: "Fresh ricotta makes this dish so perfect. I love the flavor and don't always add all the goat cheese to the mix. Sometimes I change the herbs and love a little mix of many from my garden. The ricotta is amazing all week, in a little pasta with light tomato sauce, dolloped on pizza, or even in my Sunday pancakes!"

 

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