With this Summer’s amazing cherry bounty I figured a twist on the traditional bruschetta was in order. This Cherry Ricotta Bruschetta does not disappoint and is so easy for your next BBQ, picnic or party appetizer! keviniscooking.com
Print Recipe
0 from 0 votes

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Bread
Cuisine: American, Italian, Western
Keyword: bruschetta recipe, cherry, cherry recipe, party food, party food recipe, ricota bruschetta recipe, ricota recipe
Servings: 8
Calories: 227kcal
Author: Kevin Is Cooking


  • 1 sour dough baguette
  • 2 tbsp olive oil
  • 8 oz fresh ricotta
  • 4 tbsp honey separated
  • 12 oz fresh cherries See Note 1
  • 1 lemon See Note 2
  • kosher salt
  • fresh ground black pepper
  • fresh mint See Note 3


  • 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.


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.


Calories: 227kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 216mg | Potassium: 182mg | Fiber: 2g | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 10.1mg | Calcium: 92mg | Iron: 1.3mg