I hit a turning point this weekend. I feel empowered! I made three batches of ricotta cheese and now I feel like I can make anything! Anything.
I smeared it on a garden veggie lasagna. I spread it on whole wheat toast. I mixed chopped rosemary into the final batch and used it to top off some roasted figs. Dave and I devoured these delights. They melt in your mouth. I had small pieces of bacon on the figs too. I had a couple sans meat and they were delectable. So delectable that I made more for my coworkers today.
Tip: Make the ricotta and reduction a day or two ahead of time.
Roasted Figs with Rosemary Ricotta and Balsamic Reduction
♥ 12 figs, sliced in half
♥ 1 tablespoon brown sugar
♥ 1 sprig rosemary
♥ 3/4 cup Fresh Homemade Ricotta Cheese (recipe below)
♥ Kosher salt (I’ve fallen in love with crunchy, Kosher salt)
♥ Balsamic Reduction (recipe below)
♥♥♥ Optional yumminess: Cook up some bacon and place small pieces in between the figs and ricotta.
- Preheat oven to 400º. Arrange halved figs on a baking sheet or roasting pan and sprinkle lightly with sugar. Cover with foil and bake for 15 minutes, or until soft.
- Remove rosemary needles from sprigs and chop finely. Fold into ricotta and set aside.
- Top roasted figs with rosemary ricotta and drizzle with Balsamic reduction. Sprinkle with salt and pepper.
Fresh Homemade Ricotta Cheese
(Makes around 1 cup)
♥ 4 cups whole milk
♥ 1/2 teaspoon Kosher or other coarse salt
♥ 3 tablespoons lemon juice
♥ Candy/fryer thermometer
♥ Cheese Cloth
- Heat milk and salt in a medium-sized pot. Stir occasionally to avoid scalded milk at the bottom of the pan. When the milk reaches 190º, remove from heat. Add lemon juice and gently stir a couple of times. Let sit for five minutes.
- Line a colander with two or three layers of cheese cloth and place over a medium-sized bowl. Pour mixture into the colander and let strain for one hour. Scrape into a container, cover and refrigerate.
The ricotta should keep for a few days–mine never lasts more than two the way I eat it on everything!
♥ 1 cup Balsamic vinegar
1. Bring vinegar to a boil in a medium saucepan. Turn heat to low and reduce to 1/2 cup–or when vinegar lightly coats a spoon. Vinegar will thicken as it cools. Transfer to a container (I like small canning jars) and refrigerate.