FRESH RICOTTA ON SOURDOUGH TOAST
WITH STRAWBERRIES AND BEETS

By Chef Stephen Herman, Word of Mouth Restaurant | Made with local Georgia milk

Piedmont Region

 

 

 

 

 

 

 

 

INGREDIENTS

    • 1 gallon of whole milk
    • 1 pint half and half
    • 1 pint heavy cream
    • 1 cup buttermilk
    • ½ cup white vinegar
    • Salt and pepper
    Fresh-made sourdough
    1 cup roasted beets
    1 cup strawberries
    Tablespoon of honey
    ½ tablespoon of EVOO
    Pinch of Thyme

DIRECTIONS

  1. Bring 1 gallon of whole milk to a simmer.
  2. Add pint of half and half, heavy cream and buttermilk. Simmer for 2 minutes.
  3. Add white vinegar.
  4. Strain through a cheese cloth, reserve whey for another use.
  5. Season fresh cheese with salt and pepper.
  6. Toast sourdough, slice and place ricotta on bread.
  7. Top with fresh strawberries and roasted beets.
  8. Season with salt and pepper.
  9. Drizzle honey and EVOO over dish.
  10. Sprinkle with thyme and salt and pepper to taste.

 

NAILED IT?

Show us a picture of your delicious creation.