Easter

Creamy Ricotta and Banana Bruschetta

by:
August 15, 2019
Photo by JoeP1258
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

  • Prep time 30 minutes
  • Cook time 10 minutes
  • Serves 4
Ingredients
  • 1 quart Fresh Whole Milk
  • 1 cup Buttermilk
  • 1 Baguette
  • 2 Bananas
  • 1/4 cup Honey
  • 4 Sage leaves
  • 1/8 cup Canola Oil
  • 12 Fresh Rasberries
In This Recipe
Directions
  1. Line a mesh sieve with a double layer of cheese cloth and place over a bowl
  2. Combine the milk and buttermilk in a medium saucepan
  3. 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
  4. Use a slotted spoon to remove the curds. Place curds into a cheese cloth lined sieve
  5. Allow to drain for 15 minutes
  6. Cut on an angle 4 1/2 inch slices from the baguette and lightly toast in broiler.
  7. Slice the bananas on an angle 1/4 inch thick
  8. In an 8 inch sauce pan heat up the canola oil on medium heat
  9. 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
  10. 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.
  11. Drizzle honey on all 4 bruschetta's and then garnish with sage leaves and fresh raspberries
  12. Enjoy!

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