Hawaii's Share Your Table

Fresh Ricotta with Pesto

Yields servings

Starters

Fresh, homemade ricotta is very simple to make and a delicious treat. The most important tool is a thermometer. Once this creamy cheese is made, you can top it with pesto, mango chutney, red pepper jelly, tapenade – just about anything.

Pesto is usually served over pasta but it makes for a terrific dip on its own. What could be better than the flavor of basil, garlic, pine nuts and cheese on a crostini? Serve this with fresh homemade ricotta or plain goat cheese, thinned with a little cream.

Ricotta

• Warm the milk and cream in a saucepan over medium high heat. When the mixture reaches 185°F, remove the pan from the heat. Add the vinegar and stir for 30 seconds. Add the salt and stir for 30 seconds. Cover with a towel and let stand at room temperature for 2 hours.
• Line a colander with cheesecloth. Using a slotted spoon, scoop the curds into the cheesecloth. Gather the corners of the cheesecloth around the cheese and squeeze out the liquid. Let stand in the colander for 30 minutes and continue to press and squeeze out the liquid. Transfer the cheese to a bowl. Use at once or cover and refrigerate up to a few days.

Pesto

• Place all ingredients in a blender or food processor and blend until smooth and creamy. Transfer to a covered container and refrigerate until ready to use.