STRAWBERRY CHEESE TOAST

Absolutely heavenly!  A show stopping breakfast dish!

The strawberries that I picked up on were nice ripe, luscious and sweet, so I did not had to add any sugar to increase the sweetness. The cheese and ripe strawberry, along with the butter toasted bread paired perfectly, adding the perfect level of crunch.

I decided to make my own Ricotta cheese, because I wanted to give a fresh taste to my open sandwich.  Scroll down for the Fresh Whole Milk Ricotta

STRAWBERRY CHEESE TOAST

Ingredients:

• Ripe Strawberries
• 1 tbsp honey
• 6 slices of good crusty bread
• Butter for brushing
• 4 table spoon mascarpone cheese
• 4 table spoon fresh ricotta cheese

Procedure:

Slice the bread 1/2 inch thick and brush the top with some butter and toast it until it turns golden brown, approximately 1 - 2 minutes.  Allow it to cool down.

While the bread toasts, wash the strawberries. Slit it into slices keeping the knob on and then gently press and spread the strawberry slices with your palm and spread it like a fan. It is optional to add a pinch of sugar to help them soften and marinate in their own juices. I don’t add the extra sugar on the toast or the strawberries–I’m one of those Moms that tries to limit sugar intake as much as possible.

Combine both the Ricotta cheese and honey, just mild mix.

Spread generous layer of cream cheese on the toast and top with fresh strawberries.

FRESH WHOLE MILK RICOTTA

Ricotta literally means recooked and is a cheese made from the leftover whey from producing mozzarella and other cheeses and was intended to squeeze every last bit of the product.  As I decided to make fresh ricotta for my family, I wanted to use wholesome ingredients and make it healthier.  So here’s my version of Ricotta.

Ingredients:

• 1 liter Whole milk
• ½ liter of cream
• 3 to 4 tablespoon of White Vinegar 

Procedure:

Pour the milk into a large stock pot and when it starts to heat pour in the cream. Place over high heat and bring to a boil. Once it boiling, reduce the flame.

Stir in the white vinegar.  You may use Lemon juice, but since I am using it for dessert, I prefer to use white vinegar.  Stir this and simmer it for 3 to 5 minutes and let this rest for 10 minutes and the curds will separate.

Meanwhile, place a large sieve (line with cheese cloth or not) over a large bowl and allow the ricotta to drain, separating the curds and whey, for about 1 to 1.5 hours.  You don’t have to squeeze out every bit of water and make it almost dry as we do while preparing Cottage Cheese.

And you have your own freshly homemade ricotta cheese.  Don’t they look like soft clouds, almost creamy?

TIP:

Do not throw off the whey as it is packed with nutrients.  Use it in your smoothies or juices or simply just add honey or sugar.

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