Cherry and Ricotta Crostini

posted on August 6, 2013 by Laura 6 Comments

Cherry and Ricotta Crostini | Fork Knife Swoon

Ricotta is one of those wonderfully flexible cheeses that can seamlessly transition from savory to sweet with the right pairing of ingredients. In this simple crostini recipe, honey-sweetened, creamy ricotta is topped with spoonfuls of sweet and tart, balsamic-macerated cherries, for an elegant and delicious Summer starter.

Cherry and Ricotta Crostini | Fork Knife Swoon


4.0 from 1 reviews
Cherry and Ricotta Crostini
 
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Yield: 4 - 6 Servings
Ingredients
  • 1-1/2 cups cherries, halved and pitted
  • 1 tbsp good-quality aged balsamic vinegar
  • 1 tsp superfine sugar
  • 1 cup skim ricotta cheese
  • 2-3 tsp honey
  • kosher salt and freshly-ground black pepper, to taste
  • 8-10 slices (about 1/4-inch thick) of French baguette or ciabatta bread, toasted or grilled
Instructions
  1. Combine the cherries, balsamic vinegar, and sugar in a mixing bowl. Set aside for at least 15 minutes.
  2. Meanwhile, slice and toast or grill the bread. In a medium-sized mixing bowl, stir together the ricotta and honey until well-mixed. Season with salt and pepper, to taste. Spread the ricotta onto the bread and top with the cherries. Serve immediately.

6 Comments

  • Reply Shirley September 13, 2013 at 9:09 pm

    Sounds yummy == love that mix of tart and mellow cheese. Bought Ricotta and bread but freezer went out and had to redo all the frozen stuff – including cherries. But I will find the cherries and be b-a-c-k!

  • Reply Peter August 8, 2013 at 5:45 pm

    If it were me, I would add a bit of finely minced jalapenos to the cheese, would add a kick that I like.

  • Reply Natalie August 7, 2013 at 12:54 pm

    Looks so good! I love savory and sweet combinations : )

    • Reply Laura August 7, 2013 at 12:57 pm

      Thank you, Natalie! I do too!

  • Reply Sandi August 6, 2013 at 7:24 am

    Looks delicious! I cannot wait to try this with cherries!

    • Reply Laura August 7, 2013 at 9:33 am

      Thank you, Sandi! I hope you do!

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