Ricotta Raspberry Coffee Toast

This toast was a marble rye bread topped with homemade ricotta, fresh raspberries and drizzled with Coffee Syrup, but you can mix it up and try different breads and toppings.

If you want to make your own ricotta - it is very easy to make and seriously life changing. 

I often eat it warm on a Triscuit and it's definitely on my "five foods you'd bring if stranded on a desert island" list. Here is the recipe (from Ina Garten):

HOMEMADE RICOTTA

• 4 cups whole milk
• 2 cups heavy cream
• 1 tsp kosher salt 
• 3 Tbsp vinegar (I use white, I'm sure you could get fancy)

Equipment

• Sieve or strainer
• Cheesecloth or extra large coffee filter (wet before straining)

Combine milk, cream and salt in a large saucepan and bring to a strong simmer (watch it as it can boil over and then you have a serious mess on your hands).  Once simmering, remove from heat, add 3 Tbsp vinegar, stir and let sit a minute or so. Strain through cheesecloth (or I use a large coffee filter in a sieve) for about 20-30 minutes (the longer you strain, the thicker it will get). Try it warm 🤤 or put it in the fridge for later. ❤️☕️