Cherry Ricotta Bruléed Cinnamon Toast

This recipe started out as breakfast, and then the intention of updating some photos on an old Cherry Ricotta Crostini recipe from years ago.

I think I improved it immensely!

So I was making cinnamon toast for breakfast.  And then I was thinking about what I needed to do after breakfast.  Pit the cherries, zest some lemon, slice up a baguette etc.  And then I thought, why couldn’t I put the lemon scented ricotta and cherries right onto the cinnamon toast I was making?

I tried it. It was WONDERFUL!  And thus, this recipe is now being shared with all of you. Let’s break it down.  Because even on its own, the Brûléed Cinnamon Toast is amazing.  And the cherries and ricotta on toasted crostini will still make a superb appetizer or snack.

Brûléed Cinnamon Toast

This is all about taking your favourite cinnamon toast breakfast and moving it up to the next level.  You will start by making up a batch of cinnamon sugar butter.  I don’t ask that you make a whole cup’s worth.  That’s a lot of sweetened butter sitting in the fridge.  Butter isn’t cheap, and if it’s there, you will eat it probably way too often! We are talking butter and sugar after all!  But for a fun treat, enough for a few toasts is just fine.  So my recipe is enough for 4-6 slices, depending on how generous you are with the butter and how large the slices are!

The compound butter is a combination of softened butter, sugar, cinnamon and sea salt.  That’s it.  I don’t think this is the time for all sorts of fancy add-ons which may alter the classic flavour.  Kids will probably frown at pink peppercorns or Aleppo pepper suddenly showing up in their sweet cinnamon toast breakfast.  The difference in my compound butter: more cinnamon.  I find that too many times, the amount of cinnamon is minimal, barely there.  So you end up tasting more sugar than cinnamon.  If you need, you can reduce it a little, but trust me, it tastes great.

What Bread to Use

I love to use a gluten free cinnamon raisin bread from St Anne’s Bakery.  But this will work with brioche, challah, thick sliced toast, even a rustic bread or bagel. 

The method is the fun part of this recipe.  I used to always just toast my bread and spread some of the cinnamon butter on it while it was nice and hot so that it could melt into the nooks and crannies.  And then I came across a method for buttering the bread and toasting it in a skillet, rather like french toast. You just spread a thin even layer all the way to the edges of the bread with the cinnamon sugar butter. As the butter melts in the heat of the skillet, it begins to form a crust on the bread.  Once removed from the heat and allowed to sit for a minute or so on some parchment paper, the sugar hardens into a lovely crust reminiscent of the best creme brûlée.  Oh the joy as it crunches between your teeth and then melts.  It is the best toast!!  And if you want, and I do encourage this, then butter and grill both sides.  Decadence, but worth it! 

Cherry Lemon Ricotta Topping

So, we have our new favourite base, the cinnamon toast.  Let’s work on the cherries.  This is a simple maceration of halved cherries, and soft smooth ricotta blended with a good amount of lemon zest.  It doesn’t get any more simple than this.  Again, there is no ready to muddy up the flavours with too many additional flavours.  We want the cherries to shine, and the brightness of the lemon scented ricotta to create a lovely contrast of creamy texture to the slight firmness of the cherries, and the crunch from the toast.  What started off as something I might have added to a cheese spread has now morphed into breakfast!  Of course, feel free to use this for the traditional crostini treat if you desire.

Perfect Sunday Morning Brunch Fare.

With just a few minutes of prep the evening before, this meal can be ready while coffee is brewing.  You will prepare the cinnamon butter the evening before.  Store it in the fridge, and just pull it out in the morning to soften for easy spreading.  Halve and pit the cherries and store them in a sealed container.  You can zest the lemon and add it to the ricotta and store till needed.  In the morning all you need to do is add the sugar to the cherries.  They will soften just the right amount while the bread is grilling.  If you are making enough for the family, then a large griddle will be your friend.  This way you will be doing more than just one or two slices at a time.  If all you have is a large skillet, that’s fine too.  I use a cast iron griddle, but a non stick pan works just as good. The cast iron will usually brown the sugar to a darker colour, so be prepared. You will love this delightful way to use fresh juicy cherries, and the kids will love the toast!  A win win.

Sure you could just pour yourself an espresso to wash these down, but may I suggest my Cardamom Maple Butter Coffee, or the amazingly exotic and creamy Middle Eastern Sahlep!  Add a side of my Espresso Maple Bourbon Bacon or my Pepper Bacon, and your family will thank you!

Love Jen

ps, still need to update the photos for the Cherry Crostini post, so please don’t hold them against me!