Fresh Ricotta and Pistachio Pesto on Crisps with Fresh Strawberries
Fresh Ricotta and Pistachio Pesto on Crisps with Fresh Strawberries
Homemade Buttermilk Ricotta Cheese
2 cups organic whole milk
1 cup organic buttermilk
1 cup organic cream
½ teaspoon kosher sea salt
1/2 fresh squeezed lemon
1 tablespoon white balsamic vinegar
In large saucepan, bring milk, buttermilk, cream and salt to about 200 degrees on medium heat and gently stir. Before mixture comes to a boil, remove from heat. Add lemon juice and white balsamic vinegar and stir until mixture starts to curdle. Let stand for 5-10 minutes. Spoon mixture into a mesh sieve lined with cheesecloth set in a large bowl to drain. Chill for about 20- 30 minutes or longer. Remove cheese from cheesecloth into glass container and store in the refrigerator for up to 3 days.
Pistachio Pesto
½ cup raw pistachios
25 fresh basil leaves
10 fresh mint leaves
1 fresh squeezed lime
1 teaspoon white balsamic vinegar
1 tablespoon avocado oil
Sea salt to taste
Combine each ingredient in the food processor until smooth consistency.
To make appetizer:
Layer ingredients on your favorite sweet cracker or bread. Top with fresh sliced strawberries.
