Luscious, juicy, and fragrant, apricots are one of the first signs of summer. The bright orange fruit is delicately sweet with a subtle tartness. Enjoy fresh apricots while you can — the season is short. Peaches make a fine substitute, however. This simple jam is made without messing with pectin and the list of ingredients couldn't be shorter. These crostini are truly the perfect bite: the toast is crunchy, the fresh ricotta creamy, and the apricots luscious and bright.
Making cheese at home is super easy. I usually salt it if I am going to use it in savory foods, such as spreads, pasta stuffings and casseroles. For sweet dishes I might salt it just a touch, and then taste as I go. You can drizzle ricotta with honey and pair with grilled peaches, or spread it on crostini with apricot-thyme jam as described below.
To make the apricot-thyme jam:
In a large pot, combine the apricots, lemon juice, agave and thyme and place over medium heat. Split the vanilla bean down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pod too for added flavor. Bring to a simmer and cook, stirring often, until the apricots break down, about 20 minutes. To keep the jam nice and clear, skim any foam that rises to the top. Remove the vanilla pod and thyme sprigs.
Cool the jam to room temperature. If desired, cover and refrigerate for up to 1 week.
To make the crostini:
Preheat the oven to 350 degrees F.
Brush the bread on both sides with olive oil and arrange side by side on a baking sheet; season lightly with salt and pepper. Bake until light brown and crisp, about 10 minutes. Flip the slices over or rotate the pan if some are cooking faster than others. Let cool completely. Alternatively, you can brown the bread on a hot grill or with a panini press, which will impart a light smoky flavor.
To make the homemade ricotta:
When making homemade ricotta, always make sure your pots and utensils are super clean. Any pot or utensil with remnants of strong food flavor on it will impart that taste to the cheese. This is why you should not use a wooden spoon unless it is brand-new. I recommend stainless steel pans and utensils.
If you are new to making ricotta at home, use a thermometer to check how hot the milk mixture is; guessing is not a good option. Aim for 170 to 180 degrees F. Slow heating is the best for making curds. Don't try to rush the process or you'll end up with much less ricotta.
In a heavy-bottomed nonreactive pot, combine the whole milk, buttermilk, and salt over medium-low heat. After about 20 minutes, you will start to see steam rise from the milk; at that point give it a gentle stir with a metal spoon.
After about 10 more minutes you'll begin to see curds rise to the surface (the curds are the clumpy white mass). Once you see curds floating, cook for 5 more minutes. At that point the curds will begin to sink, and that means it is time to strain the mixture.
Line a colander with a large piece of cheesecloth that has been folded over a couple of times. Set the colander in the sink. Pour the curds into the cheesecloth, leaving as much of the whey — the liquid — in the pot as possible. Gather the edges of the cloth, tie or fasten into a knot, and tie the bundle to the faucet; let the curds drip for 5 minutes.
Transfer the ricotta to a food processor and add the zest, cream and more salt if desired. Pulse until smooth and combined. If you aren't going to use it immediately, store in an airtight container in the refrigerator. Try to eat it within 2 days; it really is best the first day you make it.
Ricotta salata: For a firm ricotta that you can crumble, allow the curds to drip for at least 30 minutes. There is no need to add the zest or cream. Simply transfer to an airtight container and refrigerate.
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