Homemade Ricotta with Slow Roasted Tomato Crostini

An insanely delicious recipe for homemade ricotta which is used to top garlic crostini with slow roasted tomatoes

For Slow Roasted Tomatoes:
2 pints of cherry or grape tomatoes, sliced in half
olive oil
salt & pepper

For Ricotta:
1 cups heavy cream
4 cups Rolling Meadow 3.25% whole milk
¾ buttermilk
½ tsp salt

For Crostini:
Good baguette
Olive oil
1 clove of garlic, peeled
Slow roasted tomato
Ricotta
Large Flaked Sea Salt (like Maldon)

View the full recipe at lynseylovesfood →