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Fresh Ricotta Cheese on Garlic Crostinis Topped with Ginger Coconut Dahl

Fresh Ricotta Cheese on Garlic Crostinis Topped with Ginger Coconut Dahl

 

fresh ricotta cheese on garlic crostini topped with ginger coconut dahl
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Fresh Ricotta Cheese on Garlic Crostinis Topped with Ginger Coconut Dahl
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Appetizer, Side Dish, Snack
Ingredients
  • Snowdon House Ginger Coconut Dahl
  • Baguette or Crostini
Ricotta
  • 8 cups whole milk
  • 1 cup whipping cream
  • 1/2 tsp salt
  • 3 tbsp lemon juice
  • 1 clove of garlic
Instructions
Crostinis / Baguette Cut into Slices
  1. Preheat oven to 350F brush with olive oil bake for 8 - 10 minutes. Cut slices of red pepper for garnish and bits of cilantro, set aside.

Snowdon House Ginger Coconut Dahl
  1. Prepare according to directions on the package.

Ricotta
  1. Line a sieve with cheesecloth and place over top of a bowl. Set aside.

  2. Combine milk, cream and salt in a large pot on medium heat and bring to a full boil. Reduce heat to low and add lemon juice and garlic. Summer starring until mixture curdles, about 12 minutes.

  3. Pour mixture into sieve and set aside to drain, about 1 hour. Place ricotta in container with lid and it can be refrigerated for up to two days. Makes about 3.5 cups. Save whey and add to a pot of soup, freeze if needed.

  4. To serve, spread a generous spoon of fresh ricotta on a crostini slice. Spoon Ginger Coconut Dahl mixture on top. Garnish with red pepper and cilantro sprigs.