Creamy ricotta and honey roasted cherries on top of golden toast with a drizzle of honey and balsamic and a sprinkle of sea salt. A simple, stunning and oh so scrumptious breakfast or appetizer!
I’m on a roasted cherry kick and can’t contain my excitement for how amazingly delicious cherries are when they’re roasted. Roasting cherries brings out even more of the cherry flavor and makes them just melt in your mouth as you chew them. Like the inside of a cherry pie that you can just pop in your mouth one by one. Oh my yum…
I adore cherries when they’re fresh, but during cherry season (when the cherries are cheap!), I buy extra so I can roast some. We’ll eat the roasted cherries just by themselves or pit them and put them on top of just about anything…ice cream, pancakes, salads, yogurt and this scrumptious ricotta toast situation I’m sharing with you today…
The combination of flavors and textures is oh so amazing! Crispy toast, creamy ricotta, chewy juicy cherries, sweet honey, tart balsamic and a sprinkle of salt to bring it all together.
I could live off this toast. Breakfast, lunch, dinner, snack…you name it and I’ll nom nom it! I seriously keep our fridge stocked with roasted cherries and fresh ricotta so I can whip up this toast in a craving’s notice.
I hope you love it too! Enjoy!
- 12 slices of an Italian baguette, each about ¼-inch thick
- 26 large very ripe cherries
- 2 tablespoons honey, plus more for drizzling
- 1-1/2 cups (12 ounces) fresh whole milk ricotta cheese
- balsamic vinegar, for drizzling
- sea salt, for sprinkling
- Preheat oven to 450°F. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
- Remove the stems from the cherries. Do not remove the pits as this will release too much of the juice. Toss the cherries with 2 tablespoons honey and then spread them out evenly on the prepared baking sheet. Roast in the oven for about 15 minutes or until the cherries start to release their juices and the skins of the cherries start to wrinkle a bit.
- Meanwhile, place the bread slices in an even layer on a baking sheet. Beat the ricotta in a large mixing bowl with a whisk or in a stand mixer fitted with the whisk attachment until as creamy as desired.
- When you remove the cherries from the oven, put the bread slices in the oven and toast for 4 minutes per side until golden on each side.
- While the bread is toasting, pit the cherries by making a small slice in the side of each cherry with a knife and the pit should just slip right out.
- To serve, spread each slice of toast with 2 tablespoons ricotta, 2-3 pitted cherries, a drizzle of honey, a drizzle of balsamic and a pinch of sea salt.
- You can plate all of the toasts at once or put the ingredients out for each person to prepare their own.
Recipe by Maegan Brown/Photography by Madison Mentesana