This is not your typical dessert. If you go to a fancy restaurant though, you may find a cheese board listed under desserts. I guess there are some of you that aren’t sweet eaters. I for one am not one of those people. I was born with a sweet tooth. I do enjoy a cheese board for an appetizer though. I love cheese! Ok back to those of you that would love a cheese board for dessert. If your Valentine is one of those people, then recreate my Mississippi Cheese board for him or her. There are homemade components that make this cheese board special. My simple homemade buttermilk ricotta cheese is one of them. The slightly tangy and creamy cheese is made with just two ingredients, buttermilk and whole milk.
Combine 4 cups whole milk and 1 cup buttermilk in a medium saucepan over medium-high heat. Bring to a low boil, stirring constantly with a wooden spoon. Reduce the heat to medium, and cook until the curds separate from the whey, 10 to 15 minutes, gently stirring constantly. Remove the pan from the heat.
Line a large sieve with cheesecloth, and place it over a deep bowl. Pour the milk mixture through, trapping the curds in the cheesecloth. Gently fold 1/4 teaspoon fine sea salt into the curds. Let the cheese drain for 15 minutes.
Bring the cheesecloth around the curds to form a ball, and extract some of the liquid by gently squeezing. Discard the liquid.
Serve the ricotta cheese at room temperature, or store in an airtight container in the refrigerator for up to 3 days.
Makes 1 ball.
When assembling the cheese board, choose seasonal fruit and your favorite fruits whether fresh and/or dried. For the homemade Cinnamon and Sugar Crisps, see recipe in my cookbook New Southern Table. To make a semi-homemade version, buy cinnamon raisin bread.
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Using a serrated bread knife cut the bread diagonally into thin slices. Transfer to the baking sheet.
In a microwave-safe bowl melt 2 tablespoons butter in the microwave. Lightly brush the tops of the slices with the melted butter, and sprinkle with some granulated sugar.
Bake for 10 minutes, or until lightly golden brown and crisp. Transfer to a wire rack, and let cool completely.
Store the crisps in an airtight container for up to 1 week.
Mississippi Cheese Board
Print RecipeIngredients
- 1 Buttermilk Ricotta Cheese ball
- 1 large firm, ripe peach
- 8 ripe figs
- 1 tablespoon butter, melted
- 1/4 cup chopped pecans
- Pinch of fine sea salt
- 1/2 cup honey
Instructions
Place the Buttermilk Ricotta Cheese ball on a serving tray, and let it stand at room temperature for about 15 minutes before serving.
Cut the peach into halves, discard the pit, and cut into 1⁄2-inch thick slices. Cut the figs into about 1⁄4-inch thick slices. Transfer half of the peach and fig slices to the serving tray.
Heat a grill pan over medium heat. Brush half the butter on the pan. When the butter is hot and bubbling, add the peach slices in a single layer. Cook until grill marks appear, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Transfer to the serving tray.
Brush the remaining butter on the pan. Add the fig slices, and cook until grill marks appear, about 2 minutes on each side. Transfer to the serving tray.
Place the chopped pecans in a medium sauté pan over medium-low heat. Cook until toasted, 4 to 5 minutes, stirring frequently. Season the pecans with a pinch of salt and place in a small dish on the serving tray. Place the honey in a small bowl.
Serve the cheese, fruit, pecans, and honey with Cinnamon and Sugar Crisps
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