With fresh cherries and basil gracing ricotta-smothered bread slices, these fresh, vibrant Herbed Cherry and Ricotta Crostini will help you welcome in summer with ease.
Because no good barbecue ever started without a delicious appetizer! And one that’s loaded with fresh basil, sweet cherries and creamy ricotta cheese. Yea, I’m pretty sure these Herbed Cherry and Ricotta Crostini are going to be the only appetizer you want to serve at get-togethers for as long as you can get your hands on the fresh cherries that are loading Farmer’s Markets and grocery stores right now.
I warned you on Friday that I’m having a bit of cherry-fever right now, so bear with me as I get just one more cherry-based recipe out of my system. I mean, don’t you want something delicious to snack on while you sip on your equally delicious Cherry Bourbon Breezes this afternoon?
We’re up in Tahoe enjoying one more full day before heading home, and it’s my hubby’s birthday! Big plans for the day include relaxing in the sun, most likely doing some sort of outdoor activity and eating lots and lots of food. I may even need to make a trip to the store so we can whip up some Herbed Cherry and Ricotta Crostini! What are you up to today?
I hope you have lots of great food on the menu. Having an excuse to get a bunch of friends together and eat all day is one of my favorite things about long weekends. Bonus if you can enjoy some time outdoors while the weather is this beautiful! Is it just me or does getting out in the fresh air and sunshine really do a body good? I think I took it for granted for so long because of the multi-year drought we’d been suffering through in California. We really had no bad weather days, and TBH I was missing it! But that all changed this past year and we’ve gotten quite a bit of rain and crummy weather, which is definitely helping us get out of the drought but also made me appreciate the nice weather more!
So I hope you take your party outside today and whip up some Herbed Cherry and Ricotta Crostini in addition to all of the other delicious things you’ll be making. Because they are too good not to!
I was going back and forth between making a watermelon caprese or cherry salsa, but since I just shared this Spicy Homemade Salsa and I already have this summery Hazelnut Pesto Caprese Couscous in the lineup, I decided to mix it up and make a savory-sweet crostini. After all, handheld foods are the best foods, especially when cooking for a casual crowd!
The two very great things about these Herbed Cherry and Ricotta Crostini are that (a) you can prep the time-consuming stuff in advance and (b) once that stuff is prepped the recipe comes together in a flash.
And when I talk about time-consuming…It’s really not that bad folks. All I’m referring to is toasting the crostini and pitting the cherries. We can all handle that, right?
Note: On pitting cherries, you need no fancy equipment whatsoever, just a handy straw! Simply poke the straw through the center of the cherry and the pit should pop right out the other end. Easy!
When I made this recipe, I toasted my crostini first thing in the morning and then went back and added the toppings right before I wanted to serve it. I also made the cherry topping in the morning and stored it in the refrigerator until I was ready to use it.
But can we just talk about this cherry topping for a second? Because I was sort of winging it but am SO happy with the way it turned out. And it’s soooo easy. All it consists of are the cherries, lemon zest, a shallot and balsamic vinegar. Nothing more, nothing less. Now I think that’s something we can all handle, am I right?
Once you have your toasted crostini and you’re ready to serve, slather each piece with some creamy ricotta and then sprinkle on a light dusting of salt and pepper.
Next, top each crostini with a fairly generous scoop of the cherry topping.
Finally, sprinkle on some chopped fresh basil. All ready to go!
I’m not going to lie, I ate about five of these crostini for lunch when I made them and then proceeded to eat about eight more that night with dinner. I could not stop! I’m pretty sure if you give these a shot you’ll be in the same boat as me, so try your best to share 😉
I hope you all have a wonderful day filled with fun, food and friends!
With fresh cherries and basil gracing ricotta-smothered bread slices, these fresh, vibrant crostini will help you welcome in summer with ease.
- 1 baguette, thinly sliced
- 1/4 cup olive oil
- 16 ounces fresh cherries, pitted and diced
- 1 small shallot, minced
- 1 teaspoon lemon zest
- 1 teaspoon balsamic vinegar
- 10 ounces ricotta cheese
- Salt and pepper
- 1/3 cup chopped fresh basil
Turn the broiler in your oven on high. Cover a cookie sheet or large jelly roll pan with aluminum foil and place as many baguette slices as you can on it. Brush each slice (on both sides) with olive oil and place under broiler. Broil on high for 2-4 minutes each side (keep a close eye on them as they can go from perfectly toasted to burnt in a matter of seconds!) then remove and let cool.
In a medium bowl, combine the cherries, shallot, lemon zest and balsamic vinegar.
Once your crostini are cool, start generously spreading ricotta on each piece, then lightly sprinkle on salt and pepper.
Place a big spoonful (about a tablespoon and a half depending on the size of your slices) of the cherry topping on top of each piece, then sprinkle on the basil.