Preheat oven to 350F brush with olive oil bake for 8 - 10 minutes. Cut slices of red pepper for garnish and bits of cilantro, set aside.
Prepare according to directions on the package.
Line a sieve with cheesecloth and place over top of a bowl. Set aside.
Combine milk, cream and salt in a large pot on medium heat and bring to a full boil. Reduce heat to low and add lemon juice and garlic. Summer starring until mixture curdles, about 12 minutes.
Pour mixture into sieve and set aside to drain, about 1 hour. Place ricotta in container with lid and it can be refrigerated for up to two days. Makes about 3.5 cups. Save whey and add to a pot of soup, freeze if needed.
To serve, spread a generous spoon of fresh ricotta on a crostini slice. Spoon Ginger Coconut Dahl mixture on top. Garnish with red pepper and cilantro sprigs.
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