Baked Peppered Ricotta Crostini with Roasted Tomatoes

Name: Baked Peppered Ricotta Crostini with Roasted Tomatoes
Ingredients: from Donna Hay magazine; makes 1 1/4 cups; 6 cups 48 fl oz full cream milk; 2 T white vinegar; 1 tsp kosher salt; In a saucepan (adjust a candy thermometer to side and cook milk over medium heat to 176 degrees F. Remove from heat, add vinegar and let sit for 5 minutes until curds form. Line a colander with cheesecloth and place over a bowl. Using a slotted spoon, Carefully transfer curds to the colander and allow to drain for 5 minutes. Spoon ricotta into a glass or ceramic dish, cover and store in refrigerator for up to one week.); inspired by Donna Hay magazine; serves 4-6 as an appetizer; for peppered ricotta crostini; 1 1/4 cups fresh ricotta cheese; 1/3 cup grated pecorino or parmesan cheese; 1 clove garlic (pressed); kosher salt; 1/2 tsp fresh cracked pepper; 1 tsp fresh thyme leaves; 8 slices french or sourdough baguette; Preheat oven to 250 degrees. In a bowl (combine ricotta, parmesan, garlic, salt and pepper. Spoon ricotta into 2 large ramekins or other bake-to-serve vessel (6 oz) and bake for 30 minutes until bubbly and golden. While ricotta is baking, lightly oil baguette slices and toast. To plate, serve baguette slices topped with baked ricotta mixture, roasted tomatoes* and sprinking of fresh thyme leaves. Serve additional ricotta on the side for extra dipping opportunities.); *for roasted tomatoes; 1 pint cherry tomatoes; olive oil; kosher salt; Preheat oven to 250 degrees. In a bowl (toss tomatoes with a few drizzles of olive oil, just enough to coat. Cut tomatoes in half and place seed side up on a foil-covered cookie sheet, sprinkle with kosher salt and roast in oven for 2- 2/12 hours, depending on size of tomatoes. Remove when edges are crisped but tomatoes still have some plump. Store in olive oil for up to one week.)