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Fresh Ricotta Crostini

["Recipe and photo courtesy of Antonia Lofaso of Scopa<\/a>","Recipe and photo courtesy of Antonia Lofaso of Scopa<\/a>","Recipe and photo courtesy of Antonia Lofaso of Scopa<\/a>","Recipe and photo courtesy of Antonia Lofaso of Scopa<\/a>"]

Ingredients

1 gallon whole milk
4 cups plain low-fat yogurt
2 cups manufacturing cream
¼ cup California Olive Ranch extra virgin olive oil
2 Tablespoons salt

Instructions

Mix together all ingredients in a rondeau or non-reactive pot and put on low-med heat
Stir occasionally to make sure bottom doesn't scorch and to allow the curds to form and rise to the top
Line a perforated hotel pan with cheesecloth and place over a deep hotel pan. When curds have developed remove pot from heat and pour mixture over the cheesecloth/hotel pan. Allow ricotta to drain for 30 mins.
Scoop desired amount onto toasted bread, and finish with a generous pour of California Olive Ranch extra virgin olive oil and chili flakes.

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