arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Cherry and Ricotta Crostini

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4-6


1 1/2 cups Cherries, Bing and/or Rainier

1 Tablespoon Balsamic Vinegar

1 teaspoon superfine sugar

1 cup ricotta cheese

2-3 honey honey

to taste kosher salt and freshly ground black pepper

8-10 slices French Baguette slices, about 1/4 inch thick, toasted or grilled

Adapted From: Fork Knife Swoon

Savory, sweet, creamy and crunchy. The perfect summer bite.

Combine the cherries, balsamic vinegar, and sugar in a mixing bowl. Set aside for at least 15 minutes.

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.