I've been intrigued by homemade ricotta since I spotted in on the blogs over a year ago. When I got an invite for a BYO appetizer birthday party/girls night a few weeks ago I knew I wanted to give it a try. I got the whole milk and beets in our CSA and used this David Lebovitz recipe that I found on Simple Recipes to make the ricotta. The recipe is easy - all you need is milk, yogurt, vinegar and salt. Boil it all together for a couple minutes then strain through a mesh strainer lined with cheesecloth.
For these apps I toasted up some slices of wheat baguette and roasted some beets in tin foil with olive oil, salt and pepper then sliced them thin on the mandoline. I layered the toasts with the beets, ricotta (that I seasoned with a little salt and lemon juice), chopped pistachios and drizzled them all with honey.
Unfortunately we left for our vacation before I got to use all of the leftover ricotta - but I REALLY wanted to use it in one of my favorite pasta dishes.