Episode: 1
Title: Grilled Sourdough, Ricotta, Prosciutto & Tomato bruschetta
Broadcast: June 11 2017
Presenter: Scott Taylor & Russell Blaikie

Ingredients for 6 people

• 6 thick slices good sourdough bread
• 1 clove garlic crushed with a little olive oil for brushing bread
• 6 slices prosciutto
• 3 Roma tomatoes
• Herbs for garnish (basil and parsley leaves)
• Extra virgin olive oil
• Sea salt and freshly ground black pepper

Ricotta Cheese:

• 1 litre full cream milk
• 500 ml fresh cream
• 1 teaspoon salt
• 3 tablespoons white wine vinegar
• Zest of 1 lemon

Method

Making the cheese:

• Have in place a large sieve double lined with wet muslin or chux cloth.
• Place the milk and cream into a large stainless saucepan, heat while stirring to 90C . This is just on simmer point, however having a thermometer is handy.
• Turn heat off and add vinegar, stirring lightly to ensure it combines well.
• Let stand for 10-15 minutes until the curds separate from the whey.
• Carefully spoon out the curds into the lined sieve, allow to drain for about 20 minutes, until the ricotta is still a soft, but not wet consistency.
• Place the cheese into a bowl, add lemon zest and stir through, reserve at room temperature if you are using immediately, or refrigerate if using later.

To put it together:

• Brush the bread with olive oil and barbecue till golden, or cook under the grill till golden…place onto serving platter.
• Place a slice of prosciutto on each slice of warm bread, top with a spoon full of ricotta and a tumble of tomato slices.
• Garnish with some herbs, bless with some freshly cracked pepper and sea salt, drizzle with olive oil and serve immediately.

Delish
W: www.yourlifestyle.tv