BRUSCHETTA AND BABIES
My big sister, Ashley, just had her first baby, Wyatt Franklin James. He is heaven and we have all been waiting to hang out and cuddle the little dude. So, this past weekend, she finally came down from Oregon and we decided to throw a cocktail party on Wyatt’s behalf, inviting all of our friends, moms, and babies over to hang out and catch up. And what better food to serve with a bunch of babies than delicious bites of crusty bread with a variety of toppings. With flowers by Poppies and Peonies and food by yours truly, the party was both beautiful and delicious. I can’t wait to do it again!
homemade ricotta, raw orange blossom honey, maldon salt, cracked pepper
homemade ricotta, fig jam, prosciutto, mint, fig
oven roasted tomato, buffalo mozzarella, garlic, basil
cannellini bean, roasted garlic, rosemary oil
sautéed greens, garlic, lemon
2 cups homemade ricotta (recipe follows)
1/4 cup fig jam
1/4 lb prosciutto (thinly sliced)
fresh mint, thinly sliced
4 Figs, cut into thin wedges
1 loaf of french bread cut into 25 slices
Turn the oven broiler on high. Cut the baguette into 25 pieces. Drizzle olive oil on the bread and broil until golden brown. Top each slice with a thin layer of fig jam. Then add a thick layer of ricotta, top with salt and pepper and some thinly sliced mint. Top with a little bit of prosciutto and some thin slices of fresh figs. Garnish with a little mint.
3 cups whole organic milk
1 cup heavy cream (preferably organic)
3 tablespoons fresh lemon juice
Cheesecloth or a thin piece of cotton fabric, such as a thin cotton napkin
Heat milk and cream in a large saucepan over medium to high heat, stirring occasionally, until the mixture comes to a rolling boil. Remove the mixture from the heat and pour in the lemon juice. Stir gently 2 or 3 times to mix the lemon juice into the milk and cream. Let the mixture sit for 5 minutes. You will see the curds start to form. Place several layers of cheesecloth or the cotton napkin over a strainer and place this over a large bowl. Gently pour the mixture over the cloth covered strainer and let the mixture drain for at least 45 minutes or more. You will begin to see the liquid drip into the bowl below the strainer. The longer you let the cheese strain, the firmer your cheese will be. Once you are satisfied with the consistency, scoop the fresh ricotta into a container and store in the refrigerator. The cheese will also firm up over night in the fridge. I wait to salt the cheese so that I can use it for both sweet and savory dishes.