Cherry-Ricotta Bruschetta

By • July 31, 2013 0 Comments

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Author Notes: Make the most of fresh summer cherries with this appetizer/snack/alternative dessert! For step-by-step photos go to: http://www.icancookthat.org/2013/07/cherry-ricotta-bruschetta.htmlI Can Cook That

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Serves 4

  • 1/2 baguette (or 8 pieces)
  • 1 teaspoon olive oil
  • 2 ounces fresh ricotta
  • 1/4 teaspoon salt, preferably sea salt
  • 1 teaspoon mint, chopped
  • 24 cherries, pitted
  • 1 teaspoon local honey
  1. Preheat your broiler to high.
  2. Pit your cherries, set aside.
  3. Chop the mint.
  4. Slice the baguette and arrange the pieces on a cookie sheet.
  5. Lightly drizzle the baguette pieces with olive oil.
  6. Broil for one minute or until the bread is crispy (watch the bread under the broiler, it can turn from toasted to burnt really quickly.)
  7. Top each piece of bread with fresh ricotta.
  8. Sprinkle with coarse sea salt, you only need a ¼ teaspoon for all of them. The salt will help bring out flavor so you need very little on each baguette.
  9. Sprinkle the mint evenly among the bread slices.
  10. Top each with 3 cherries. If you want, you can top with more mint.
  11. Drizzle the honey over each slice and serve.

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