33 Comments


  1. Ooh YESS!!!! I looove love homemade ricotta! Yours looks incredible, and all three of these crostini sound AMAZING. I love these photos, too — that one of the bread is so gorgeous. Love this, Pang!

    • Pang

      Thank you SO MUCH, the wonderful Cynthia πŸ™‚
      I always feel better when you are ‘here.’
      xoxo

  2. Kathleen Vondra

    It looks sooooo good!! Did you make that delicious looking bread too?

    • Pang

      Oh you are so sweet, Kathleen. No, I did not make the bread πŸ™‚

    • Pang

      Thank you SO SO SO MUCH for your kind words, Alida. So happy you like the post. Yay!!!! πŸ™‚


  3. It doesn’t get any more perfect than crostini…unless it is topped with guacamole. . .and pickled mushroom. . .and blackberry & honey. Oh garsh! I am getting so stressed. . .I can’t decide which of these delicious crostinis is my favorite. Solution. . .,make and eat all three. Does this make me glutinous?

    • Pang

      Not at all, it makes me like you more and more πŸ™‚
      So happy you like the post, Lynn.
      xoxo


  4. Wow, absolutely love this post! Your homemade ricotta looks perfect, photos are beautiful and that honey & blackberry crostini is calling my name!! πŸ™‚

    • Pang

      So happy to hear that; thank you for your kind words, Lili πŸ™‚


  5. what a great idea!! and we wann have a bite of all of them!! looks so delish dear pang <3

    • Pang

      Thank you..Thank you..Thank you.. So happy to hear that. Yay!!!!


  6. The first time I made my own ricotta it was like — I MADE CHEESE! It was simple and fun and tasted so good. It’s one of my husband’s favorite things. I LOVE your crostini ideas here! Pickled mushrooms and kale pesto gets my vote! Delicious and pretty, Pang!

    • Pang

      Thank you..Thank you.. Thank you SO MUCH, my lovely friend. I am so glad you like it.
      P.S. I was happy about the cheese, too πŸ™‚
      xoxo


  7. These are just so amazing! I cannot decide which one I want but you know me, I will start with sweet:-) I’ve been making ricotta cheese for ages without knowing it was called Ricotta. At home we are used to making Paneer which is exactly the same thing. Commercially, the cheese is solidified further but the home made version is nothing but Ricotta. And you are right, the home made version tastes a lot better. Love the toppings and the beautiful colors on the crostini. Such lovely photos!

    • Pang

      Thank you SOOOOO MUCH for your lovely words. I really just realise I was also making paneer; how cool is that πŸ˜›


  8. Your homemade ricotta looks incredible, Pang! Now, I have to make it! You make everything look so yummy!!!

    • Pang

      Thank you.. SO SO SO MUCH, Olga. I hope you do make it soon πŸ™‚


  9. Gahh!! I’ve still never made homemade ricotta, but the process seems so similar to making homemade tofu! Steam the milk, add coagulant, and let it rest. That’s it – I have to try it! (Also – pickled mushrooms on top?! You’re insane in the best way possible and I want to eat 100 of these!)

    • Pang

      So sweet of you, Sarah. I am so glad you like the post πŸ™‚
      xoxo


  10. First I was like OH, the tomato one totally takes the cake (the crostini?)…but then I was like, nope, I want that mushroomy one in my mouth right this sec. But if I’m starting with those two, it would be downright inappropriate not to finish things off with something as tantalizing as that fresh berry version. I’m so torn, Paaaaaang! Too much beauty in one place — and so proud of your cheesemaking! I’ve still not gathered the courage to cheese at home. Might just have to change things up after reading this post. Absolutely stunning. <3

    • Pang

      You are SO SO SO SWEET, Em. I just want to give you & adorable belly a huge hug right now if you are here. Thank you SOOOOOOOO MUCH, you sweet mama you πŸ™‚


  11. Stunning, stupendous, and spectacular! I love all three of these ideas to use your fresh ricotta! You inspire me so much, Pang. I will have to make my own fresh ricotta very soon! πŸ˜€

    • Pang

      Please do, Julianna. I am glad you like the post, and thank you SO SO SO MUCH for your kind words πŸ™‚
      xoxo

    • Pang

      So glad you stopped by, Kelsey. Thank you so much for your lovely comment πŸ™‚


  12. Seriously Pang? YUM!!!! I have never made homemade ricotta but can only imagine how good it must be! I can’t believe how easy it sounds, going to have to try this!!! These crostinis look incredible and I want the tomato one now! Photos as usual, beautiful!!!

    • Pang

      Thank you..Thank you..Thank you..
      xoxo


  13. Yummm so many options! You always give so many choices. I’ve never been that fond of ricotta cheese but perhaps I just haven’t had the right ricotta! You sure have been posting a lot for someone who wasn’t going to post πŸ˜‰ Not that I’m complaining.

    • Pang

      hahaha… you are right. I have not really gone, haven’t I?
      πŸ™‚ I hope you try making it, Melinda since it’s super easy. I am really curious to see whether you will still dislike ricotta cheese after you make the homemade version πŸ™‚


  14. What a beautiful and simple recipe. And the images and ideas for using the ricotta are such a treat – for eye and tummy. Thanks for posting this. Simply beautiful. I hope to see it in the Donna Hay magazine soon!

    • Pang

      Wow!!! That meant so much, Kellie as DH is my favourite magazine ever. Thank you so so much for your kind words. πŸ™‚


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