Fresh ricotta bruschetta with braised onion and thyme

Instructions

1. For the braised onions, preheat the oven to 200°C. Place the onions and butter in a small ovenproof frying pan over medium heat. Cook the onions, shaking the pan regularly for about 10 minutes or until lightly browned all over. Add the golden syrup and shake the pan to coat. Add the wine, stock and star anise and bring to a simmer. Transfer to the oven and bake for 1 hour or until the onions are well-browned and the liquid has reduced and thickened.
2. Meanwhile, for the ricotta, combine the milk, cream and salt in a saucepan and place over medium heat. Bring the mixture to 85°C, then stir in the salt and lemon juice. Stir for 2 minutes, then remove from the heat, cover and stand for about 15 minutes for the curds to form. Spoon the curds into a sieve lined with cheesecloth and stand for another 10 minutes. This recipe will make more ricotta than you need but it will keep refrigerated for 1-2 weeks.
3. Preheat a chargrill pan over high heat. Toast the sourdough on both sides and drizzle with a little olive oil. Spread the toast with the fresh ricotta, top with a few of the braised onions, then sprinkle with thyme leaves, a little lemon zest and finish with a little salt, pepper and extra olive oil.