Thyme-Infused Ricotta, Preserved Lemon Salsa Bruschetta

 

4 cups (1L) full-fat milk

11/2 tbs apple cider vinegar

2 tsp thyme leaves

 

1 preserved lemon quarter, rind only, finely chopped

1 tsp salted capers, rinsed, chopped

1 Asian (red) eschalot, finely chopped

1 lemon, peeled, segmented

1 tsp finely chopped flat-leaf parsley

1 tsp finely chopped mint, plus extra to serve

1 tsp finely chopped oregano leaves

1 tsp thyme leaves

1/4 cup (60ml) extra virgin olive oil

Pinch cayenne pepper

Pinch ground white pepper

 

Grilled sliced sourdough bread

Extra virgin olive oil

 

For the preserved lemons, preheat oven to 110°C. Wash three 2-cup (500ml) jars and lids in hot soapy water, rinse, then dry well (alternatively, put through the hottest cycle of a dishwasher). Set lids aside and transfer jars to oven for 15 minutes. Remove from oven and set aside until cool enough to handle. Place lids in a saucepan of boiling water and boil for 5 minutes. Drain and set aside to air dry. Leave to cool to room temperature. Meanwhile, combine salt, fennel seeds, bay leaves, thyme and saffron in a large bowl and set aside. Bring a large saucepan of water to the boil, add lemons and top with a heatproof plate or lid smaller than the saucepan to keep lemons submerged. Simmer for 12 minutes or until softened slightly, then remove and stand to cool. Quarter cooled lemons and toss through the salt mixture until heavily coated. Tightly pack the lemon quarters into sterilized jars, dividing the salt mixture among the jars and topping up to the brim with lemon juice. Seal jars and store in a dark place for at least 3 months before using (store, chilled, for up to 3 years). To make the ricotta, combine milk, vinegar, thyme and a pinch of salt flakes in a heavy-based saucepan over low heat. Cook, stirring occasionally only until curds begin to form. Keep cooking (without stirring) until temperature reaches 85°C on kitchen thermometer. Remove from heat and stand for 15 minutes to cool. Line a fine sieve with muslin or a clean cheese cloth and, using a slotted spoon, transfer curds to sieve to strain (use strained whey in other recipes, or you can drink it chilled. Ricotta can be served warm, or it can be stored, covered and chilled, for up to 3 days). For the preserved lemon salsa, combine all the ingredients in a bowl, then stand for 1 hour for flavors to develop. To serve, top the sourdough with the ricotta and lemon salsa, scatter over extra mint and drizzle with oil.