Sometimes you just need cheese.
I don’t know about you but it isn’t ice cream or gelato that I reach for on “those nights”, you know which ones….”those” but instead, I crave homemade ricotta period.
For me, “those nights” come so unexpectedly, just kinda sporadically and on unassuming days where I wouldn’t expect it. Thank GOD for the ability to drown sorrows in creamy goodness. Now, don’t get me wrong, I love gelato (ice cream is okay but gelato rocks) but it isn’t a consistent fix for me and I need something reliable when I am feeling “the need”.
Fortunately or unfortunately I don’t just have this ricotta during the drowning of emotions, I have it on my pizza, pasta, or just cuz…lots of just cuz….
Okay enough on why I need homemade ricotta, let’s get down to the recipe so you can indulge with me on “those nights” or just cuz….
So, you ask, why bother? What could be THAT good to make ricotta from scratch AND roast grapes with thyme to add some sweetness? Welllll……I think the only answer I have is, it IS that good and you just have to experience it.
The BIGGEST key to this recipe is organic everything…organic whole milk, organic whipping cream, and organic white wine vinegar. It honestly creates the magic texture AND flavor, I don’t know exactly why, my best guess is the less added to the product, the better and it is probably as simple as that. Everytime I have used non-organic product, it just isn’t the same, it really isn’t. Also, take the time to let it come to a slow boil in order to separate the cheese from the whey (in other words, don’t get impatient, turn up the heat, and push the process) it will burn and not separate completely….and “old reliable” for “those nights” will become a quick failure. (HINT: perhaps just make some ahead…who needs to add frustration to life?)
Okay, so the grapes are really easy and add such a special flavor for a simple appetizer. I do like to use the globe grapes but they aren’t always available but when they are, use them. Obviously fall rocks to do this recipe because grapes are in season and naturally sweet and if, that’s a big IF, I have any leftovers, I use them on roasted pork or roasted chicken…..totally works as a yummo condiment.
Lastly, the crostini, you can make or just buy or use crackers. I won’t call you or blacklist you if these aren’t from scratch (but I will say it is yummier when they are LOL).
There you have it, all the philopshophy, tips, and ingredients to do this….so….just do it! You will thank me later! 🙂 P.S. Isn’t that the cutest crostini EVER? How could you resist?
- Homemade Ricotta:
- 6 cups organic whole milk
- 2 cups organic heavy whip cream
- 1 tsp salt
- 3 T organic white wine vinegar
- Thyme Roasted Grapes:
- 1 bag of grapes
- olive oil
- salt and pepper
- a pinch of sugar
- parchment paper
- 3-4 sprigs of fresh thyme
- Homemade Ricotta:
- In a saucepan on stove over medium heat, put in the milk, cream, salt, and vinegar. Bring to a medium heat and boil where it starts to separate. Put in a mesh colander over a bowl until liquid is drained. Put into desired serving dish.
- Thyme Roasted Grapes:
- Preheat oven to 350
- Line a cookie sheet with parchment paper
- Wash and dry grapes and spread individually on cookie sheet. Pour some olive oil over grapes, season with salt and pepper and a little sugar. Turn to coat evenly. Top with thyme sprigs.
- Cook for 20-25 minutes. Let cool and put in desired serving dish and serve with ricotta and crostini.
