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Prep time
30 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
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
Ingredients
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1 quart
Fresh Whole Milk
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1 cup
Buttermilk
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1
Baguette
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2
Bananas
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1/4 cup
Honey
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4
Sage leaves
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1/8 cup
Canola Oil
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12
Fresh Rasberries
Directions
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Line a mesh sieve with a double layer of cheese cloth and place over a bowl
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Combine the milk and buttermilk in a medium saucepan
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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
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Use a slotted spoon to remove the curds. Place curds into a cheese cloth lined sieve
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Allow to drain for 15 minutes
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Cut on an angle 4 1/2 inch slices from the baguette and lightly toast in broiler.
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Slice the bananas on an angle 1/4 inch thick
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In an 8 inch sauce pan heat up the canola oil on medium heat
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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
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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.
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Drizzle honey on all 4 bruschetta's and then garnish with sage leaves and fresh raspberries
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Enjoy!
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