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I was inspired by a blog post on Smitten Kitchen on how to make homemade ricotta cheese. I always like to experiment with new things and have never made cheese so decided I just had to try it. We had some friends over to celebrate the 4th and figured this was as good a time as any. As has been tradition for several years, I made a Grilled Turkey for the main course, so ricotta bruschetta for an appetizer seemed like a good idea. As with any … [Read more...]
Ingredients Dough 2 tablespoons extra-virgin olive oil 1 cup water (8 ounces), room temperature 2 cups bread flour (11 ounces), plus more for work surface 1 tablespoon whole wheat flour (optional) 2 teaspoons sugar 1 1/4 teaspoons table salt 1 teaspoon instant yeast Topping 1 1/2 pounds medium plum tomatoes (5 to 6), cored, seeded, and cut into 1/2-inch dices 3/4 teaspoon table salt 6 ounces fontina cheese, shredded (about 2 … [Read more...]
