Ingredients:

• 2 quart whole milk
• ¼ cup fresh lemon juice
• kosher salt
• baguette
• olive oil
• 6-8 radishes, sliced thin
• 2 T. chopped chives

Procedure:

Line a colander with cheesecloth. In a heavy pan, add the milk and 3 T. lemon juice. Cook gently until curd begins to rise. Remove from heat and let rest for about 4-5 minutes.

With a slotted spoon, scoop the curds into the colander and let drain for about 15-17 minutes. Life the cheesecloth to flip the cured and let drain again for another 15 or so minutes. Season with kosher salt. Discard the liquid.

Cut the baguette into desired thickness and brush both sides with olive oil. Broil until nicely browned on both sides. Whisk the remaining lemon juice together with  2 T. olive oil, salt and pepper. Add the radishes and basil and toss. Spread the ricotta generously on the bruschetta and top with the radishes and basil.

Serves 8.