Ricotta + Orange Marmalade Crostini

Warm up a chilly week with a golden smear of sunshiny marmalade on toast. With chocolate. And creamy ricotta cheese too. (Suddenly the day's not so gray...)

Pass these as a surprising bite-size dessert, or layer them up for breakfast on the go. After work on Friday, omit the ganache altogether and instead season generously with black pepper for a savory appetizer that goes brilliantly with a glass of wine. 

Yield: 2 dozen pieces , Prep time: 10 minutes , Cook time: 30 minutes

Ingredients

Instructions

1. To get the ricotta started, combine the whole milk and buttermilk in a pot and bring to medium-high heat.
2. On a separate burner, pour the heavy cream into a small sauce pot and bring to high heat. Add the chocolate chips to a bowl on the counter. When the cream starts to boil, pour over the chocolate, about a half cup at a time, whisking continuously. Be careful not to add more cream until each pour has been combined with the chocolate.
3. Once the chocolate has melted completely and reached a saucy consistency, set aside to let cool.
4. Next, return to the whole milk-buttermilk combination. Stir to make sure nothing is burning on the bottom. **Be careful not to stir too aggressively, however, so that the curds can come together. When the solids start forming and pulling away from the sides of the pot, use a slotted spoon to remove them and transfer to a separate bowl. It is okay if ricotta does not drain completely. Season with salt and set aside.
5. Now, set your oven to broil. Thinly slice your baguette at a 45-degree bias to yield approximately 25 pieces. Place the bread onto a cookie sheet in a single layer and pop them into the oven to toast on one side. **Do NOT take your attention away from the oven because it will happen quickly.**
6. Finally, assemble the crostini: smear the toast with the homemade ricotta, add a spoonful of marmalade on top, and drizzle the dark chocolate ganache on top of the whole platter. 

Tips + Tricks

**You can make the homemade ricotta a couple of days in advance. If you want a creamier ricotta I recommend straining with a slotted spoon. If you want a drier, crumblier ricotta drain the ricotta with a fine mesh sieve.

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