CROSTINI WITH CITRUS RICOTTA

Ingredients

• ​4 cups homogenized milk
• 3 tbsp pure white vinegar
• Pinch salt
• 1/2 cup whipping cream
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped fresh basil
• 2 tsp finely chopped fresh parsley
• 1 tsp grated orange peel
• 1/2 tsp grated lemon peel
• 1/2 tsp grated lime peel
• 1/8 tsp salt
• 1/8 tsp freshly ground pepper
• 2/3 cup Fig and Date Jam
• 30 toasted baguette slices, 1/4 inch thick

Directions

1. To prepare citrus ricotta, place milk in a large non-reactive saucepan over medium heat and cook, stirring, until milk reaches 190°F, about 8 minutes. Do not boil.
2. Add vinegar and pinch of salt; stir once and remove from heat. Let stand until mixture thickens and forms curds, about 10 - 15 minutes.
3. Meanwhile, place a sieve over a large bowl. Line sieve with two layers of cheesecloth.
4. Transfer mixture to prepared sieve; allow to drain and cool to room temperature.
5. Cover filled sieve and refrigerate sieve and bowl for at least 4 hours or up to 24 hours. This allows mixture to drain further.
6. Remove sieve and bowl from refrigerator. Press on mixture to remove any excess moisture; discard liquid in bowl.
7. Transfer strained mixture to a separate bowl. Fold in cream, chives, basil, parsley, orange peel, lemon peel, lime peel, 1/8 tsp salt and pepper. Citrus ricotta may be prepared to this point and refrigerated for up to 3 days.
8. To prepare crostini, spread about 1 tsp Fig and Date Jam evenly over one side of each baguette slice. Top each with about 2 tsp citrus ricotta. Serve immediately.

Ingredients

• ​1 1/2 cups apple juice
• 1 cup dried Mission figs
• 1 cup dried pitted dates
• 3/4 cup balsamic vinegar
• 1 tbsp chopped fresh ginger

Yield: Makes about 2 cups.

Directions

1. Combine all ingredients in a medium non-reactive saucepan. Bring to a simmer over medium-low heat and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat and cool to room temperature.
2. Transfer mixture to a food processor; process until almost smooth. May be refrigerated for up to 4 days or frozen for up to 1 month.