Creamy Ricotta And Banana Bruschetta

1. 1

   Line a mesh sieve with a double layer of cheese cloth and place over a bowl

2. 2

   Combine the milk and buttermilk in a medium saucepan

3. 3

   Heat over very low heat until the temperature reaches 175 degrees. The mixture will begin to curdle and the curds will separate from the whey

4. 4

   Use a slotted spoon to remove the curds. Place curds into a cheese cloth lined sieve

5. 5

   Allow to drain for 15 minutes

6. 6

   Cut on an angle 4 1/2 inch slices from the baguette and lightly toast in broiler.

7. 7

   Slice the bananas on an angle 1/4 inch thick

8. 8

   In an 8 inch sauce pan heat up the canola oil on medium heat

9. 9

   Wait 2 minutes until oil is hot and gently place the whole sage leaves in the oil. Let cook for 5 seconds on each side and then drain on paper towel

10. 10

    Place sliced baguettes on a small plater and add a layer of the bananas slices. Then divide the ricotta in 4 and place above sliced bananas.

11. 11

    Drizzle honey on all 4 bruschetta's and then garnish with sage leaves and fresh raspberries

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.