Ricotta toast with quick strawberry jam

Cook the strawberries and sugar over medium high heat five to six minutes, stirring frequently, until they release their liquid and break down.

Whisk in the lemon juice and the cornstarch right at the end so the jam sets immediately.

Warm the milk to 190F, add the salt and the vinegar, stir gently and let it sit a few minutes for the acid to break the curd.

Strain the curd gently through cheesecloth and let the ricotta drain about two hours.

Cut a frozen slab of sourdough in half and toast it.

Spread four ounces of the fresh ricotta on the toast.

Spoon about two and a half to three ounces of the strawberry jam over it.

Finish with syrupy aged balsamic, salt and pepper.