Crostini with Roasted Cherries and Thyme on Almond Ricotta with Honey and Balsamic

• Vegetarian

• Produce

  • 12 Cherries, pitted and halved
  • 12 sprigs Thyme, fresh

• Condiments

  • 1 Honey

• Baking & Spices

  • 1 Balsamic glaze
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 12 slices Baguette, toasted

• Dairy

  • 1 cup Almond ricotta

Found on heatherchristo.com

Ingredients

• Crostini:
• 12 slices toasted baguette
• 1 cup Almond Ricotta
• 12 cherries, pitted and halved
• 12 sprigs of fresh thyme
• 1 tablespoon olive oil
• kosher salt
• honey (agave for vegans)
• balsamic glaze
• Crostini:
• 12 slices toasted baguette
• 1 cup Almond Ricotta
• 12 cherries, pitted and halved
• 12 sprigs of fresh thyme
• 1 tablespoon olive oil
• kosher salt
• honey (agave for vegans)
• balsamic glaze

Directions

• Preheat the oven to 400 degrees. Place the slices of baguette on a sheet pan and toast the slices of baguette for 7 minutes on the lower rack. At the same time, on a sheet pan lined with parchment, place the cherries and thyme and drizzle with the 1 tablespoon of olive oil. Sprinkle the cherries with salt. Roast for 5-7 on the high rack in the oven minutes until tender and bubbly.
• Spread a spoonful of almond ricotta onto the top of each crostini. Top with 2 cherry halves and a crispy sprig of thyme. Drizzle the crostini with honey and a bit of balsamic glaze. Top each toast with a tiny sprinkle of kosher salt and serve immediately.
• Preheat the oven to 400 degrees. Place the slices of baguette on a sheet pan and toast the slices of baguette for 7 minutes on the lower rack. At the same time, on a sheet pan lined with parchment, place the cherries and thyme and drizzle with the 1 tablespoon of olive oil. Sprinkle the cherries with salt. Roast for 5-7 on the high rack in the oven minutes until tender and bubbly.
• Spread a spoonful of almond ricotta onto the top of each crostini. Top with 2 cherry halves and a crispy sprig of thyme. Drizzle the crostini with honey and a bit of balsamic glaze. Top each toast with a tiny sprinkle of kosher salt and serve immediately.