Goat Ricotta and Arugula Pesto

Richard Graff, executive chef at Meddlesome Moth, makes a fresh ricotta with arugula pesto.

For the Ricotta
1 qt  Goats Milk
1 qt Half and Half
1 qt Buttermilk
Salt to taste

For The Arugula Pesto
4 cups Arugula
¼ C Pine nuts
¼ C grated parmesan cheese
2 OZ Extra Virgin Olive Oil
Salt to taste

For The Plate
Lavash - Plain or grilled Bread
Honey
Sea salt (Maldon)
Cracked black pepper

Directions

1. To make the ricotta, add the goat milk (reserving 2oz for later) to a pot with the half and half.  Slowly warm the liquid to 185 degrees or till you see the surface steaming before it starts to simmer.   Slowly add the butter milk and re-heat to 185 degrees or until the surface is steaming (do not simmer or boil).

2. Strain the ricotta cheese curds from the liquid (whey) and cool them in the refrigerator.

3. Once the ricotta is cool, mix in the remaining goats milk an lightly season with salt.

4. For the pesto, add the arugula, pine nuts, parmesan cheese, EVOO and a pinch of salt to a food processor.  Mix until a thick even consistency.

5. To plate, put the pesto on the bottom of the plate or shallow bowl and place the goat ricotta on top.

6. Sprinkle a little seas salt on top, fresh cracked black pepper, drizzle Honey and Extra virgin Olive oil on top.

7. Place lavosh around the plate or in a separate bowl.