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

June 2006


Credit: © John Kernick

Recipe Summary test

30 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.