Cherry Ricotta Bruschetta
Who doesn’t like bruschetta? That wonderful antipasto from Italy made of grilled bread topped with tomatoes, basil and olive oil? So fresh and summery, but I decided to switch it up with my version. I think this Cherry Ricotta Bruschetta is pretty tasty!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains honey
dairy free
vegetarian
pescatarian
- kosher salt
- 2 tbsp olive oil
- fresh ground black pepper
- 1 sour dough baguette
- 8 oz fresh ricotta
- 4 tbsp honey (separated)
- 12 oz fresh cherries (see note 1)
- 1 lemon (see note 2)
- fresh mint (see note 3)
- Carbohydrate 1.46796715398938 g
- Cholesterol 8.788352161 mg
- Fat 3.0867406109043 g
- Fiber 0.0044166666596 g
- Protein 3.23083568108708 g
- Saturated Fat 1.51344933652003 g
- Serving Size 1 1 Serving (72g)
- Sodium 54.3556372083288 mg
- Sugar 1.46355048732978 g
- Trans Fat 0.138821632822095 g
- Calories 47 calories
Zest half of the lemon and set aside. Slice the baguette in half lengthwise and brush with olive oil. Toast and char slightly on grill or under broiler. In a small bowl mix together 2 tablespoons of the honey and ricotta until smooth. Set aside. Wash, pit and slice the cherries in half. Place on a baking sheet lined with parchment paper and drizzle with olive oil, salt and pepper. Broil on second shelf in oven for 8-10 minutes until juicy and softened. Toss roasted cherries with juice from half the lemon. Spread honey ricotta evenly over each grilled baguette, top with roasted cherries and juices, remaining 2 tablespoons of honey, lemon zest and chopped mint. Slice into 8 pieces total and serve immediately.
