Homemade Herbed Ricotta on Toasted Baguette

Homemade Herbed Ricotta
on Toasted Baguette

4 cups of whole milk
2 cups of heavy cream
3 tablespoons of white wine vinegar
cheesecloth

1 teaspoon of sea salt
1 teaspoon of cracked pepper
3 tablespoons of chives, chopped

1 baguette, sliced
olive oil
1 clove of garlic

In a sauce pan, heat milk and cream until boiling. Remove from heat and stir in vinegar. Let sit for 2 minutes. Put the cheesecloth over a large bowl so it hangs over the sides. Pour milk mixture onto the cheesecloth. Allow the milk/watery liquid drain through the cheesecloth, leaving the cheese curds. Let it continue to drain for 30 minutes. Transfer the 'cheese' that remains in the cheesecloth into another bowl and discard the liquid. A chives, salt and pepper to the cheese.

Heat your ovens broiler on high. Drizzle the baguette slices with olive oil. Tast the bread on a baking sheet in the oven for 1-2 minutes just until it begins to brown. Remove it from the oven and rub a garlic clove over the top of each piece. Serve dolloped with the ricotta.