Homemade ricotta cheese recipe is already on the blog. In this post I want to show you two delicious toasts you can make with it. And more. There’s no cooking but only assembling in these recipes. Ricotta to me is best defined as ‘loose paneer’ to the Indian palate. The making of it requires full fat milk, lemon juice, salt and 15 minutes. Many restaurants and cafes include ricotta in many of their dishes like pancakes and cheesecakes. I like the idea of ricotta on toast with something sweet or savoury to go with it. Like, this ricotta and mushroom toast.
I used only 500ml of full fat milk here, juice of one lemon and a tsp of salt. Simply bring the milk up to heat till it’s steaming hot and not boiling or scalding. Add the lemon juice and salt. Turn off the heat and stir. Let this sit for 5 minutes. Strain using a muslin cloth lined sieve. Refrigerate. This was enough for me to make two different toasts and to scatter some over pancakes. I could make it every weekend.
Ricotta and chilli mango toast
Toast a slice of bread, spread some ricotta over it, top it with sliced mango and dust some chilli powder and salt. Can’t tell you how delicious this is. Sweet, spicy, salty and creamy – all rolled into one.
Tomato and ricotta on toast
Slice a good ripe tomato and spread some ricotta on toast. Place tomato slices on the ricotta, sprinkle salt and freshly cracked pepper. Drizzle your best EVOO (extra virgin olive oil) and top with some finely chopped parsley.
Baby pancakes with mango and ricotta
Spoon your pancake batter on a hot griddle using a tbsp to make small pancakes. Flip them over once the outer ring is dry and you see bubbles. Once cooked on the other side, plate them up. Scatter ricotta all over and chopped mango. Drizzle honey and dust with powdered sugar. Breakfast is served.