Prep Time: 15 min
Total Time: 25 min
Yield: 4
Summer is here, which means cherries are back in the market! I love using cherries in both sweet and savory dishes, and this recipe has quickly become my favorite thing to eat for the rest of the season.
Whipped ricotta is one of my absolute favorite spreads for toasted bread. What I love most about it is how adaptable it is—you can add your favorite spices or herbs to suit your taste. I personally like it salty with a touch of lemon, but you could easily add honey and make it sweet instead.
This recipe comes together in no time and works perfectly as a snack, a quick breakfast, or even a great addition to your BBQ table.
4 Slice Breads (toasted)
1 cup Ricotta Cheese
1 tsp Fresh Thyme
Salt and pepper
1 tbsp Olive Oil
1 tbsp Honey
1 1/2 tbsps Balsamic Vinegar
2 cups Cherries (pitted and halved)
1/4 cups Walnuts
Flakey Salt (for garnish)
Fresh Basil leaves (for garnish)
Add the ricotta and thyme to a food processor. Process until smooth. Season with salt and pepper and set it aside.
Heat up a skillet over high heat. Add in the olive oil and honey. Add the cherries in, give it a stir and add the balsamic vinegar.
Sauté the cherries for 2 to 3 minutes. Meanwhile, chop the walnuts.
Spread the whipped ricotta over the toasted breads and spoon the cherries on top.
Sprinkle with chopped walnuts and flakey salt. Garnish with basil leaves and enjoy.
