Crostini With Fresh Ricotta, Cherries and Lemon Zest
Brown-sugar sweetened cherries are scrumptious served on toasted bread smeared with ricotta cheese spiked with minced lemon zest. It’s a dish that makes a lovely breakfast, snack or lunch. Make sure you use flavorful bread and toast it so that it is delightfully crunchy. I use La Brea Bakery’s whole grain loaf that is sold unsliced.
Yield: 4 servings
INGREDIENTS
6 ounces sweet cherries, pitted, some chopped, some quartered, some halved (about 1 1⁄4 cups)
1 tablespoon packed light brown sugar
4slices rustic bread
2 tablespoons extra-virgin olive oil
3⁄4 cup fresh whole milk ricotta, see cook’s notes
Grated zest of 1lemon, plus more for garnish
Cook’s notes: Although other whole-milk ricottas can be substituted, my favorite ricotta is made by Bellwether Farms. Sold in its original draining basket, this delicious ricotta is known for its pillowy texture. You can find it at Whole Foods markets in the specialty cheese section, as well as many other grocery stores.
PROCEDURE
1: Preheat oven to 375degrees. Combine cherries and brown sugar in a bowl; let sit for about 10minutes.
2: Meanwhile, brush bread with olive oil and place in single layer on rimmed baking sheet; toast until golden, 5-8 minutes, turning after about 4minutes (turn on the oven light and monitor frequently to prevent burning).
3: Mix together ricotta and lemon zest in a bowl. Spread ricotta on bread and top with cherries. Garnish with additional zest. Serve immediately.
Source: Adapted from
“Clean Slate”by Martha Stewart Living (Clarkson Potter, $26)