mat osv.

Ingredients:
For the ricotta:
4 cups whole milk
1/2 cup heavy cream
1/2 tsp salt
2 tbsp freshly squeezed lemon juice

For the rest of the tartine:
8 to 12 slices of crusty bread
2 tbsp olive oil
1/2 tsp table salt
a few grinds of black pepper
1/4 cup basil leaves, loosely packed
1 lb heirloom tomatoes, thinly sliced
flaky sea salt, such as Maldon, for serving (optional)

Instructions:
For the ricotta:
Set a large fine mesh sieve over a large mixing bowl. Drape a cheesecloth over the sieve.

Combine milk, cream, and salt in a medium saucepan. Gradually heat the mixture, stirring constantly so the bottom does not scorch. Once mixture is frothy but not boiling (this will happen between 180 and 190 degrees F, you can just eyeball it if you don't have a thermometer, it's really quite forgiving), quickly add lemon juice and give it a few good stirs until you see curds forming. Turn off heat and let mixture sit for 5 minutes before pouring it through the cheesecloth. Let strain for about 1 hour, adjusting the time based on how dense you want it, keeping in mind that chilled ricotta will be a bit more firm than room temperature ricotta. Transfer to a small bowl. You can use it right away or cover and refrigerate for a few hours.

For the tartine:
Preheat oven to 450 degrees F. Brush each slice of bread with olive oil and season with salt and pepper. Transfer to a baking sheet and place in oven for 5 minutes until slightly toasty. When the bread is cool enough to handle, smear on some ricotta, top with a few basil leaves, a few slices of tomato, and finish with a sprinkle of flaky sea salt and black pepper.