Recipe and words by Klara Risberg
Super simple dish but full of flavour and works perfect as a little welcome snack (now when we can hang out again..) I really recommend giving homemade ricotta a go, it’s next level!
Start the ricotta the day before you want to serve as it’s better once set overnight in the fridge
Half a lemon
Bring the cream and milk to a boil, turn the heat off, squeeze in the lemon juice and give the mixture a little stir just to make sure the juice is mixed in. Put the lid on and leave to sit for 20 minutes.
Take a look and you will see beautiful small cheese curdles separated from the whey. Our the curdles and whey through a cheesecloth and leave to set for a few hours, you can then season with a little salt.
6 banana shallots
3 garlic cloves
2 tbsp chopped chives
2 tbsp chopped mint
Salt and pepper
Set your oven to 160 and lightly rub your onions and garlic cloves (skin on!) with a little olive oil and bake them for an hour or until soft.
When the hour is up, simply squeeze out the onions from their skin, no need to peel just push the flesh out. Do the same with the garlic cloves. Roughly chop, add almost all of the herbs, save some for garnish and season with lemon juice and zest, salt and pepper.
Toast your sourdough in a pan with olive oil, I like to rub a garlic clove on the top but it’s optional.
Put a generous dollop of ricotta on top of the bread and top with the onions and sprinkle with the remaining chives and mint and drizzle some good olive oil on top.