Ricotta Cheese (“Housemade”)

2 cups whole milk

1 cup heavy cream

¼ tsp salt

3 Tbsp lemon juice

Equipment: cheesecloth (can buy at grocery store with paper and container products)

Combine milk, cream, and salt in a saucepan and bring to a boil over medium high heat.

Boil about a minute and a half stirring constantly.

Remove pan from heat and stir in lemon juice.

Let mixture sit for 5 minutes.

Pour into a cheesecloth lined colander set in a bowl to catch liquid.

After an hour, lightly squeeze cheesecloth to remove extra liquid and pack cheese in a sealable container.

Refrigerate until ready to use.

Tomato topping

2 cups cherry and/or grape tomatoes (mix of colors is fun)

2 Tbsp olive oil

1 tsp salt

3 cloves garlic, peeled and sliced

2 Tbsp minced fresh herbs – use one or two (basil, mint, tarragon, thyme)

Preheat oven to 400 degrees.

Slice larger tomatoes, leaving tiny ones whole and add to an 8×8 casserole dish (or similar size) and stir in olive oil and salt.

Bake for 20 minutes and stir in garlic.

Bake for 10 minutes more, remove from oven and allow to cool slightly.

Add fresh herbs.

Serve slightly warm or at room temperature on toasted bread (sourdough, French) spread with ricotta cheese.