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1
For the ricotta:
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2
In a heavy saucepan, warm the milk, buttermilk and nutmeg over high heat; stir the mixture frequently until it reaches 120 degrees (warm to the touch), about 2 to 3 minutes.
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3
Now stir occasionally; the milk will begin to separate; when it reaches 175 degrees to 180 degrees, about 1 to 2 minutes, gently scrape the bottom of the saucepan; the curds will rise to the top; cook at 180 degrees for 1 minute.
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4
Line a strainer or colander with cheesecloth and place it over a bowl or pot large enough to catch the liquid from the cheese and pour the contents of the saucepan into the strainer.
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5
Gently stir in the Parmesan and salt while the mixture is still hot.
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6
Gather up the corners of the cheesecloth and tie it up with string and let it drain for 15 minutes.
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7
Once the ricotta is at room temperature, transfer it to an airtight container and store it in the refrigerator until ready to use (makes 1 cup).
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8
For the croutons:
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9
Heat the oven to 350 degrees.
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10
Tear the baguette into chunks, toss lightly with the olive oil and season with salt and pepper.
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11
Bake for 10 minutes until golden (makes 2 cups).
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12
For the assembly of the salad:
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13
Cut the tomatoes (which you have NOT refrigerated)into different shapes and sizes.
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14
Season with salt and pepper to taste; drizzle the tomatoes with the olive oil; and arrange on serving plates.
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15
Drizzle the tomatoes with the aged balsamic vinegar.
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16
Scatter the croutons and torn basil atop the tomatoes.
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17
Top each salad with two quenelles of ricotta cheese (use two tablespoons to form the cheese into ovals, each about a tablespoon of cheese).
