Classic crostini with tuna, ricotta and goat cheese

Ingredients for 4 servings:

• 400 ml milk
• 100 ml cream
• 1 tsp salt
• ½ lemon(s), juice
• 100 g tuna
• 100 g ricotta
• 100 g goat cheese
• 1 handful of parsley, freshly picked
• 1 handful of basil, freshly picked
• 2 tsp capers
• ½ lemon(s), zest and juice
• 1 pinch of salt
• 1 pinch(s) of pepper
• 4 slice(s) of bread(s) (crust bread e.g. Urbrot)
• 1 dashes extra virgin olive oil
• 1 pinch(s) of coarse sea salt
• 2 tsp capers

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

quick and easy

First of all: You can of course use store-bought ricotta, but I prefer fresh homemade. It’s very simple, quick, and delicious to make. For the ricotta: Heat the milk and cream in a saucepan over medium heat. Turn off the stove just before the milk and cream mixture starts to boil. Now add the juice of the squeezed lemon and the salt. Stir everything well and then let it stand for about 10-15 minutes. Do not stir, as otherwise the ricotta won’t achieve the right consistency. Now place a cheesecloth (a kitchen towel will also work) in a sieve and pour in the cheese mixture. Cover everything with the cloth and let it drain for about 15 minutes. Then squeeze the ricotta again and place it in a bowl. Tuna, Ricotta, and Goat Cheese Cream: Place the tuna in a bowl and mash it with a fork. Cut the capers into small pieces, mash them with a knife, and add them to the tuna. Pluck a handful of parsley and the same amount of basil from the plant, also chop into small pieces (not too finely), and add about three-quarters to the bowl. Crush the herbs vigorously in your hand to release the oils. Set the rest of the herbs aside to sprinkle on the crostini later. Now add our homemade ricotta (pay attention to the quantities; we probably won’t need all of it) and the goat cheese to the bowl and mix everything well. Grate the zest of the unwaxed lemon into the bowl and add its juice. Mix well again and season with salt and pepper. Crostini: Preheat a griddle pan to high heat. Place the bread in the pan and cook until crispy on both sides. Remove the bread from the pan and spread the cream generously on top. Now pour over some olive oil, sprinkle with coarse sea salt, and scatter the capers on top. Finally, sprinkle with the herbs you previously set aside. Enjoy!