Cherry and Ricotta Crostini

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

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Cherry and Ricotta Crostini | Fork Knife Swoon

Cherry and Ricotta Crostini


  • Author: Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 4 - 6 Servings 1x

Ingredients

Scale
  • 11/2 cups cherries, halved and pitted
  • 1 tbsp good-quality aged balsamic vinegar
  • 1 tsp superfine sugar
  • 1 cup skim ricotta cheese
  • 23 tsp honey
  • kosher salt and freshly-ground black pepper, to taste
  • 810 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.

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7 Comments

  1. 9.13.13
    Shirley said:

    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!

  2. 8.8.13
    Peter said:

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

  3. 8.7.13
    Natalie said:

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

    • 8.7.13
      Laura said:

      Thank you, Natalie! I do too!

  4. 8.6.13
    Sandi said:

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

    • 8.7.13
      Laura said:

      Thank you, Sandi! I hope you do!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021, and may not be used without permission.