Garlic-Basil Ricotta Toasts with Tomatoes

Steps

1. Wash the pot, a slotted spoon, a colander and a fine cloth or doubled cheesecloth well, and set the lined colander over a bowl.
2. Pour the milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming with small bubbles at the edge and a thermometer reads about 190°F (88°C).
3. Take the pot off the heat and gently stir in the lemon juice. Within a minute, soft white curds separate from a thin, yellow-green, nearly clear whey; if the liquid still looks milky, return to low heat for a minute or two.
4. Let the curds rest undisturbed off the heat for 10 minutes so they firm up.
5. Ladle the curds into the lined colander and let drain for 10 to 15 minutes for a soft, spreadable texture. For anything longer, cover and drain in the fridge at 40°F (4°C) or below.
6. Transfer the drained ricotta, about 300 g (roughly 1 1/4 cups), to a bowl. Stir in the salt, the garlic, half the olive oil and the black pepper until creamy and smooth.
7. Fold in half of the basil.
8. Spread the ricotta over the toasted bread, about 75 g (1/3 cup) per serving with 2 slices each, and top with the cherry tomatoes, the remaining basil and a drizzle of the remaining half of the olive oil.
9. Refrigerate any leftover ricotta promptly in a covered container and use within 3 days; don't age it.