Roasted Peaches + Homemade Calendula Ricotta

Homemade ricotta is such a treat...if you are new to cheese-making, ricotta is a great place to start. I slather it on everything...toast with figs and honey, bagels, fresh tomato slices, sliced apples + peanut butter...adding a dollop to roasted peaches is pretty amazing...here's to summer and simple, homemade desserts...Roasted Peaches:Serves 4Ingredients:2 organic peaches, halved and seeded4 teaspoons organic, raw honeyDirections:Preheat oven to 375 degrees. Place halved peaches on a cookie sheet. Dollop a teaspoon of honey onto each. Roast for about 15-20 minutes or until the honey is golden brown and bubbling. Remove from heat and allow to cool briefly.Homemade Ricotta:Recipe adapted from Home Cheese Making by Ricki CarrollMakes about 16 ouncesIngredients:1/2 gallon organic whole milk1/2 teaspoon citric acid dissolved in 1/4 cup cool water1/2 teaspoon cheese salt1-2 tablespoons organic half + halfDirections:Place the milk in a large pot. Add the citric acid solution and salt to the milk and mix until well blended. Heat the milk to 185-195 degrees (use a cheese thermometer) over low-medium heat. Then, allow to set undisturbed for 10 minutes. Place a fine mesh sieve lined with cheesecloth over a large heat-proof bowl. Carefully ladle the curds into the cheesecloth-lined sieve. Reserve the whey (you can add to smoothies...it's delicious and full of protein). Tie the cheesecloth in a knot and hang for about 20 minutes. Place in a bowl and mix in about 1-2 tablespoons of half + half. Store in an airtight container in the fridge for 1-2 weeks.To make Calendula Ricotta...simply follow the recipe above. When you add the half + half, add 1-2 tablespoons of fresh, organic calendula petals. Mix. Enjoy!Photos + Recipes by Cassie WinslowHomemade Ricotta Recipe adapted from Home Cheese Making by Ricki Carroll