Roasted Cherry & Ricotta Crostini
Total Time: 1 hour
Prep: 15 minutes
Cook: 45 minutes
Yield: 8 crostini
- Roasted Cherries
- 2 cups pitted tart cherries, fresh or frozen (not thawed)
- 1/2 cup sugar
- 2 tsp cornstarch
- baguette, baked and sliced
- ricotta cheese
- pistachios, shelled and crushed
- orange zest
- sea salt for sprinkling
In a 9×9 inch baking dish, toss together the cherries, sugar and cornstarch.
Roast in 400F oven for 30 to 45 minutes, until the juices are thick and bubbly. Stir every 15 minutes.
Allow to cool completely and chill in the refrigerator until ready.
Butter one side of the baguette slices and toast under the broiler. Repeat on other side.
To assemble, spread the ricotta on each slice, top with roasted cherries, sprinkle with crushed pistachios, orange zest and sea salt.
Recipe courtesy of Amy Christie, ThisHeartofMineBlog.com