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Toasted crostini slices spread with lemon ricotta cheese and topped with macerated chopped cherries sitting on a cutting board

Cherry Crostini with Lemon Ricotta

A luscious topping for your baguette or toast, macerated cherries over a lemon infused ricotta cheese layer.

Course Appetizer
Cuisine North American
Keyword baguette, cherries, lemon zest, ricotta cheese, urfa biber
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 6 oz sweet cherries pitted and chopped, about 1 1/4 cups
  • 1 tbsp packed coconut palm sugar
  • pinch urfa biber
  • 4 slices rustic sourdough bread or 8-12 slices of baguette (depending on the size of baguette and how hungry you are)
  • 2 tbsp EV olive oil
  • 1/2 cup fresh ricotta
  • zest of one lemon plus some more for garnishing (or thinly slice the skin-not the pith- into strips and then slice these very thinly)

Instructions

  1. Preheat the oven to 375F.

  2. Combine the cherries, sugar and urfa biber in a bowl and let macerate for 10 minutes.

  3. Brush the bread with olive oil and toast till golden, 5 to 7 minutes.

  4. Mix the ricotta and lemon in a bowl.

    Spread the ricotta over the bread slices. Top with the cherries, Sprinkle extra zest curls over the cherries. Serve immediately.

Recipe Notes

You could easily substitute the cherries for apricots, peaches, plums, or even blackberries or strawberries.