HOMEMADE FRESH RICOTTA

1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with cold water and line the sieve with the cheesecloth.
2. Combine the milk and cream in a deep stainless steel or enameled pot (when at a boil, the milk and cream can overflow if the pot isn’t deep enough). Stir in the salt. Bring liquids to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow mixture to set for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
3. Slowly pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that accumulates in the bowl. The longer you let the mixture drain, the thicker the ricotta will be ( I went for the longer drain time). Transfer the ricotta to a bowl or plate and discard the cheesecloth and any remaining whey. (I flipped my ricotta onto a large plate and peeled off the cheesecloth). Use immediately or cover with plastic and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

PEACH, PROSCIUTTO & FRESH RICOTTA CROSTINI

1. Lightly brush the bread slices with olive oil. Grill until lightly toasted.
2. Thinly slice the peach. Instead of halving and pitting the peach, I will hold the peach and make slices down to the stone. They should drop out nicely.
3. Spread about 1 tablespoon (or more!) of the fresh ricotta onto each toast. Cut prosciutto slices into lengthwise halves and drape over ricotta on each slice of bread. Drizzle with honey and top with 2 peach slices. Scatter some fresh thyme leaves over the top.