Strawberry Ricotta Smørrebrød
INGREDIENTS
4 slices of your favorite dark bread
Fresh strawberries, sliced
Fresh mint
Fresh Ricotta (1 quart whole milk, 1 cup heavy cream, 3 tablespoons white distilled vinegar, large pinch kosher salt)
INSTRUCTIONS
To make the ricotta, combine all ingredients in a medium saucepan. On medium-high heat cook mixture until almost boiling, or until the curds start to pull away from the side of the pot, about 190 degrees F, if using a thermometer.
Line a colander or sieve with a long piece of slightly damp cheesecloth and set inside a similar-size bowl. Strain the mixture through the cheesecloth so the whey (liquid) can drain into the bowl. Empty the whey into the sink. Return the colander/sieve to the bowl and allow the cheese to set at room temperature, or refrigerate for an hour. Remove the cheese from the cloth and place in a container. Spread on bread and top with strawberries and mint. Refrigerate any remaining cheese.
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