Ricotta Crostini With Chive Oil

These crostini are so surprisingly good.  I tend to make these a lot in the summer.  It is a great starter for people to eat while having a beer while you are grilling the main entrée.  Even though it is such a simple dish, it really is a show stopper.  I could eat these all day.  Make sure you make your cheese from scratch.  It is well worth it. 

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INGREDIENTS

6 cups whole milk

2 cups heavy cream

3 tablespoons distilled white vinegar

1 teaspoon kosher salt

ciabatta sliced thinly

1 clove garlic

CHIVE OIL

bunch of chives

1 garlic clove

oil

salt/pepper

splash of vinegar

DIRECTIONS


Cheese- In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.

Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes. Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta.
Bread- Fire up your grill.  Slice ciabatta into thin pieces and brush olive oil or butter on it.  Grill them till crisp, and upon taking off the grill, rub with garlic clove.  Spead cheese on top and drizzle with chive oil.
Oil- In a food processor, blend together the ingredients.  Now I do this by eyeballing.  some day I will figure out the exact recipe.  Till then, play with it till it tastes good.  Drizzle over the cheese covered toasts