crostini

the artisanal and local cheeses out there are endless and we love trying everything we can. we were inspired by this ricotta made in brooklyn and this recipe in bon appetit from andrew carmellini to try making fresh ricotta from scratch. it's so easy to make with only three ingredients and so incredible to watch come together! why have we never done this before?! so now we have this beautiful homemade cheese - what to do with it? how about a little crostini - ricotta is a great base for showcasing lots of different flavors but we chose to make an onion jam. make both of these ahead of time and assemble the crostini for a delicious & simple appetizer.

just read about an urban winery opening in brooklyn this fall - looks like fun and you can take hard hat tours while the building is under construction! excited to check out this surf art exhibit at three different galleries in chelsea - but hurry cause the show ends august 6.

Fresh Ricotta & Onion Jam Crostini

for onion jam:

2 tbs olive oil

2 cups finely chopped red onion

2 cloves garlic, chopped

1 tbs grainy mustard

1 tsp worcestershire (preferably homemade)

1 tbs brown sugar

1/4 cup balsamic vinegar

in a small saucepan, heat oil and saute onion until translucent, about 8 minutes. add garlic and cook 1 minute more. stir in mustard, worcestershire, sugar and vinegar and cook until slightly reduced. cool completely.

for crostini:

1 whole wheat baguette

1 cup fresh ricotta (see recipe)

salt & pepper

olive oil

1 cup onion jam

slice baguette and toast in the broiler or grill until golden brown. place a tbs of ricotta on each slice of bread, season with salt and pepper, drizzle with olive oil and finish with a spoonful of onion jam. enjoy!