Ricotta and Nectarine Crostini

Final (1 of 1)

Join me at The Novice Gardener’s 28th party for a very easy and delicious recipe for homemade ricotta served with grilled nectarine and little “toasts.”

Have you ever had the pleasure of making your own ricotta?  It tastes so much lighter, cleaner and sweeter than store bought ricotta.  Last fall I took a class at the Institute of Domestic Technology in Altadena, CA where we made our own ricotta, bread, mustard and marmalade.  It was an all day affair spent at the historic Zane Grey Estate that now belongs to Mariposa Creamery, as well as the Institute.  I highly recommend checking out their website if you live in Southern California or if you are planning a visit.  They offer everything from classes in home coffee roasting (in a jiffy popcorn stove top contraption), to bacon-bourbon making, bacon curing, and  even NON-dairy milk and “cheese” making.  I even took a class last winter in “Extreme DIY Homecare” where I learned to make toothpaste, furniture polish, facial scrub and deodorant! Fascinating.  An interesting bunch of instructors, too.

Fresh ricotta is so versatile, you may use it tossed with pasta, stuffed into ravioli, added into salads and my favorite, baked into breads!  For our weekly party at Angie’s, I’m bringing homemade ricotta in the form of a crostini with stonefruit that is quite easy to make and delicious.Ricotta

Draining 2 (1 of 1)

Draining  (1 of 1)

For the Ricotta:

Makes 2 cups

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons freshly squeezed lemon juice


  1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
  2. Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the lemon juice. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  3. 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 collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

For the Crostini:


  • 1 ciabatta loaf, sliced very thinly into 8 slices
  • 1/4 cup olive oil
  • 4 firm-ripe nectarines
  • 2 cups fresh ricotta
  • 4 Tbps olive oil
  • salt and freshly ground black pepper to taste


  1. Brush bread slices liberally with olive oil and toast, grill or pan fry until medium crisp.
  2. Place 1/2 cup ricotta in a bowl and top with 1 Tbsp of olive oil, salt and freshly ground black pepper
  3. Pit nectarines and cut in half.  Place under broiler for 3 minutes, or grill or panfry for 3 minutes.
  4. Plate nectarine halves with bowls of ricotta and 2 bread slices.  Enjoy!


14 Comments on “Ricotta and Nectarine Crostini

  1. Love the ricotta and nectarine crostini! Pretty photos! Are you still using this site in addition to your self-hosted site? I like this site because it’s easier to navigate and I can receive replies, but I can still easily check your other site and see replies. Do you find more people interacting on this site or your self-hosted? The photos are nice and large on the self-hosted site which is nice. 🙂

    • way more people interact thru wordpress and so I’m considering just chucking the self-hosted. In the end, it doesn’t really matter but I get wandering eye, you know? I really appreciate your feedback by the way. Getting ready to go to Oregon Wednesday and I plan on going on a reading binge! Can’t wait! Hope your summer has been really relaxing and fun!

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