Recipes Fresh Ricotta and Radish Crostini Be the first to rate & review! Homemade ricotta cheese is completely delicious and unbelievably easy to prepare—all it takes is milk, lemon juice and a little heat. Chef Paul Kahan spreads it on crostini, then adds a few slices of pretty red radish and a sprinkling of pepper. More Bruschetta and Crostini Recipes By Paul Kahan Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 8 Ingredients 2 quarts whole milk 1/4 cup fresh lemon juice Salt Eight 3/4-inch-thick slices of ciabatta or Tuscan bread 2 tablespoons extra-virgin olive oil, plus more for brushing Freshly ground pepper 6 large radishes, thinly sliced 1 small bunch arugula, thick stems discarded Directions Line a colander with moistened cheesecloth and set it over a large bowl. In a large saucepan, bring the milk to a gentle boil. Add 3 tablespoons of the lemon juice and cook over low heat, stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from the heat, cover and let stand for 5 minutes; the curds will firm up slightly. Using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid. Let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer. Transfer the ricotta to a bowl and season with salt. Preheat the broiler. Arrange the bread slices on a baking sheet and brush with olive oil. Broil the bread 8 inches from the heat for about 4 minutes, turning once, until golden and crisp. In a bowl, whisk the remaining 1 tablespoon of lemon juice with the 2 tablespoons of oil; season with salt and pepper. Add the radishes and arugula and toss. Spread the ricotta generously on the toasts and top with the radishes and arugula. Garnish with pepper and serve. Make Ahead The ricotta can be refrigerated for up to 3 days. Suggested Pairing Pair the crostini with a refreshing lager, like pale-gold Peroni from Italy, which won't overwhelm the delicate ricotta. Rate it Print