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!
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.
Video
Notes
1. Depending on size of cherries you will need at least 2 cups total.2. Zest half of the lemon first and then slice and juice half the lemon, saving the other half for another ruse. You will need 2 tablespoons total to mix with roasted cherries.3. I used about 10 fresh mint leaves, although this may vary depending on size of mint leaves.