The ricotta toast from Sqirl has not one, not two, but THREE jams on top! Claire is re-creating the Insta-favorite on this week's #CraveWorthyEats! Follow Claire Thomas: https://www.instagram.com/clairethomas/ Visit Sqirl: https://sqirlla.com Follow Sqirl on Instagram: https://www.instagram.com/sqirlla/ Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2F4A0ht Claire Thomas is obsessed with the L.A. food scene! Watch as Claire takes us to her favorite spots from doughnut destinations to ramen shops and shows us how to take a little taste of it home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Ricotta Toast with Jam RECIPE COURTESY OF CLAIRE THOMAS Level: Easy Total: 1 hr 40 min (includes draining time) Active: 40 min Yield: 2 servings Ingredients Two 1-inch-thick slices sourdough bread, lightly toasted 1/2 cup Homemade Ricotta, recipe follows 1/4 cup Berry Quick Jam, recipe follows Homemade Ricotta: 2 cups whole milk 1 cup heavy cream 2 tablespoons lemon juice 3/4 teaspoon kosher salt Berry Quick Jam: 2 cups chopped strawberries 1 cup raspberries 1/2 cup sugar 2 lemons, zested and juiced 2 vanilla beans, split and scraped 1 teaspoon balsamic vinegar Directions Cover the toast with a generous portion of Homemade Ricotta and top with the Berry Quick Jam. Homemade Ricotta: Heat the milk and cream in a medium pot over medium heat until just bubbling. Remove from the heat and stir in the lemon juice and salt. Wait until the milk begins to curdle, 3 to 5 minutes; do not stir again. Strain through cheesecloth and let sit for 1 hour over a colander to drain completely. Store in the refrigerator. Berry Quick Jam: Combine the strawberries, raspberries, sugar, lemon zest and juice and vanilla beans in a medium pot over medium heat. Cook until the syrup sticks to a metal spoon, about 20 minutes, stirring every now and then. Stir in the vinegar and remove from the heat. Pour into clean jars, close and bring to room temperature (or use an ice bath to speed this up). Keep in the fridge for up to 2 weeks. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #CraveWorthyEats #ClaireThomas #FoodNetwork #RicottaToastwithJam Crave-Worthy Sqirl-Inspired Ricotta Toast | Crave-Worthy Eats | Food Network https://youtu.be/0B-nwWPb-7Q
