Cherry Bruschetta 2 Ways
The ultimate summer appetizer - cherry bruschetta served 2 ways - either with salty goat cheese or a honey ricotta, you'll be making this all summer long with fresh cherries.
Servings 6 servings
Calories
Ingredients
Honey Goat Cheese Bruschetta
- 2 cups fresh sweet cherries
- 1/2 Rustic French baguette
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- 2 oz goat cheese
- 4-5 basil leaves thinly sliced
- 1 tablespoon honey
Lemon Ricotta Cherry Bruschetta
- 2 cups fresh sweet cherries
- 1/2 rustic French baguette
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- 4 oz ricotta cheese
- 3 tablespoons honey divided
- 4-5 fresh mint leaves thinly sliced
Instructions
- Slice the baguette in half lengthwise, drizzle with extra virgin olive oil, and grill for a few minutes over a pre-heated low to medium heat grill (to get the baguette perfectly toasted.
- While the bread is toasting, prepare the cherries.
- Wash, pit and quarter the cherries. Place in a bowl and set aside.
- Once the baguette is toasted, remove from the grill and rub a clove of garlic over the baguette as the first layer of flavor.
- If using the lemon ricotta honey mixture - you'll mix together 4 oz of ricotta cheese with 2 tablespoons of honey.
- Spread the cheese over the toasted bread.
- Top with the quartered cherries
- Garnish with mint or basil and a drizzle of honey.
- Cut into 2-inch pieces and serve.