Honey Roasted Cherry & Ricotta Toast is a simple, stunning and oh so scrumptious breakfast or appetizer! Creamy ricotta and honey roasted cherries on top of golden toast with a drizzle of honey and balsamic and a sprinkle of sea salt.

Honey Roasted Cherry & Ricotta Toast

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…

Honey Roasted Cherries

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…

Honey Roasted Cherry & Ricotta Toast

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.

Honey Roasted Cherry & Ricotta Toast

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!


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Honey Roasted Cherry & Ricotta Toast

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  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 12
  • Category: Appetizer


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!


  • 12 slices of an Italian baguette, each about 1/4-inch thick
  • 26 large very ripe cherries
  • 2 tablespoons honey, plus more for drizzling
  • 11/2 cups (12 ounces) fresh whole milk ricotta cheese
  • balsamic vinegar, for drizzling
  • sea salt, for sprinkling


  1. Preheat oven to 450°F. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. You can plate all of the toasts at once or put the ingredients out for each person to prepare their own.


You can skip whipping the ricotta and just spread it straight from the container onto the toast, if desired, and it will still taste great!

Recipe by Maegan Brown/Photography by Madison Mentesana

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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    1. Hi Pat! Absolutely, just let them defrost completely and then drain them of any juices. Prepare as directed and then bake for about 10 minutes if they’re not fresh frozen cherries and closer to 15 minutes if they are fresh frozen cherries. Hope this helps. Enjoy!

  1. could I use dried tart cherries for this? maybe plump it up a bit in a rum then roast it? what do you think? TIA! -kim

    1. Hi Gahye! Absolutely. Try putting your dried cherries in a small bowl and cover with rum, fruit juice or boiling water. Let it set/steep for 10 to 15 minutes and then strain the fruit and discard the liquid. The cherries will be plumper, juicier, and softer. Enjoy!