Line a large sieve with a layer of fine-mesh cheesecloth and set it over a large bowl.In a heavy 6 quart pot, combine the milk, cream, salt and sugar and bring to a boil over medium heat, stirring occasionally to prevent scorching. Add the vinegar and reduce the heat to low. Simmer, stirring continuously, until the mixture curdles, 2-4 minutes.Pour the mixture in to the lined sieve and let drain for 1 hour.Discard the liquid in the bowl or keep the whey for another use. Transfer the ricotta to a jar, cover and refrigerate. Keeps for up to 5 days.

Heat cast iron pan on medium low. Add olive oil and cut kumquats, toss to combine. Add peeled ginger by shredding with a fine grate (if you don’t have a grate, you can also just chop very finely). Toss to combine. Sauté on medium low for about 10-12 minutes or until one side of kumquats are lightly browned.Turn heat up slightly to medium heat and add wine to deglaze pan, scraping up bits and tossing all to combine. Add honey and toss again. Turn heat back down to medium low and allow to caramelize for 1-3 more minutes. As soon as the consistency is a bit syrupy and brown, remove from heat immediately, stir, and allow to slightly cool while you prepare toasts.

Prepare bread by drizzling with olive oil on once side and toasting until lightly brown in oven under the broiler.

1. Spread about 1/4 cup (or desired amount) of ricotta over each toast

2. Top with a few kumquats

3. Drizzle with honey

4. Sprinkle with a touch of sea salt flakes