Last summer I visited Positano, Italy. Everywhere we went we either had something with lemon or ricotta. Ever since I have returned home I can't stop making homemade ricotta. Why not for breakfast? —JoeP1258
What You'll Need
Fresh Whole Milk
Line a mesh sieve with a double layer of cheese cloth and place over a bowl
Combine the milk and buttermilk in a medium saucepan
Heat over very low heat until the temperature reaches 175 degrees. The mixture will begin to curdle and the curds will separate from the whey
Use a slotted spoon to remove the curds. Place curds into a cheese cloth lined sieve
Allow to drain for 15 minutes
Cut on an angle 4 1/2 inch slices from the baguette and lightly toast in broiler.
Slice the bananas on an angle 1/4 inch thick
In an 8 inch sauce pan heat up the canola oil on medium heat
Wait 2 minutes until oil is hot and gently place the whole sage leaves in the oil. Let cook for 5 seconds on each side and then drain on paper towel
Place sliced baguettes on a small plater and add a layer of the bananas slices. Then divide the ricotta in 4 and place above sliced bananas.
Drizzle honey on all 4 bruschetta's and then garnish with sage leaves and fresh raspberries