Can I make this ahead of time?

Roast the cherries and whip the ricotta up to 3 days ahead and keep them in separate containers in the fridge. Chop the pistachio mint crumble the day of. Toast the bread and assemble right before serving so nothing goes soggy.

Do I have to pit the cherries?

Yes, and it goes faster than you think. A cherry pitter handles 20 cherries in about two minutes. If you don't have one, cut around the pit with a paring knife and pop it out with your thumb.

What kind of cherries work best?

Sweet dark cherries — Bing, Lapins, or Rainier. Sour cherries work too, but add a little more honey to balance them.

Is this an appetizer or a dessert?

Both. Served before dinner it's an appetizer. Served after, with the honey drizzle doubled, it's dessert. Someone told me it tasted like dessert and I've been serving it both ways since.

Cherry Bruschetta Recipe with Honey Whipped Ricotta

Description

Balsamic roasted cherries spooned over honey lemon whipped ricotta on toasted bread, finished with a pistachio mint crumble — a 20-minute summer appetizer that could pass for dessert.

Ingredients

Units Scale

20 fresh cherries, pitted and halved
1 tablespoon olive oil, plus more for brushing bread
2 1/2 tablespoons balsamic vinegar
1 cup ricotta
2 tablespoons honey, plus more for drizzling
Zest of 1 lemon
Pinch of salt
2 tablespoons chopped fresh mint
1/2 cup crushed pistachios
1 baguette or loaf crusty bread, sliced

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Instructions

Preheat the oven to 400°F.
Pit 20 cherries and slice them in half.
Add the cherries to a roasting pan with 1 tablespoon olive oil and 2 1/2 tablespoons balsamic vinegar.
Toss to coat evenly.
Roast for 16 to 18 minutes, until the cherries are soft and the balsamic has thickened. Remove from the oven.
Brush the sliced bread with olive oil and place it in the oven for 10 to 12 minutes, until golden brown.
Chop the pistachios and mint together on the same cutting board, mincing both very fine.
Add a pinch of salt to the pistachio-mint mixture and stir.
Blend the ricotta, 2 tablespoons honey, and the lemon zest for about 2 minutes, until light and fluffy.
Spread the whipped ricotta on the toasted bread.
Spoon the roasted cherries and their thickened syrup over the ricotta.
Drizzle with honey.
Top with the pistachio mint crumble and serve.

Notes

Chop the pistachios and mint together, not separately — running the blade through both releases the mint oil into the nuts and makes the crumble far more fragrant. Mince them as fine as you can.

The roasted cherries and whipped ricotta can be made up to 3 days ahead and stored separately in the fridge. Assemble right before serving so the bread stays crisp.

Goat cheese or mascarpone works in place of the ricotta, and basil is an easy swap for the mint. Want a smoky version? Grill the bread over medium-high for 2-3 minutes per side instead of toasting it.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Appetizer
Method: Roasting
Cuisine: Italian