Find us @ The Yards Holiday Bazaar Dec 8-9, Roc Holiday Village Dec 15, Mayday Dec 16
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):
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. ❤️☕️