Whipped Ricotta with Balsamic Cherries Crostini
Whipped Ricotta with Balsamic Cherries Crostini
This appetizer is layered with flavor from the syrupy balsamic cherries and the smooth whipped ricotta. Making it the perfect bite for your next get together!
ingredients
Crostini
10 slices italian bread about 1.2 inch thick
2 tbsp olive oil
lemon zest
kosher salt
Cherries
2 tbsp olive oil
2 cups whole cherries, pitted
1 tsp salt
1/2 tsp pepper
3 tbsp thinly sliced shallots
1/4 cup balsamic vinegar
1 tbsp light brown sugar, packed
Whipped Ricotta
1 cup whole milk ricotta
1/4 cup heavy cream
2 tsp lemon juice
2 tbsp finely grated Parmesan cheese
1/4 cup chopped, fresh basil
instructions
For the crostini: Preheat the oven to 400 degrees. Slice the baugette diagonally until you have 10 pieces about 1/2 inc thick. Save the rest of the baugette if you wish.
Arrange slices on a rimmed baking sheet. Drizzle the olive oil over the top of the pieces of bread on the baking sheet. Turn the pieces of bread on the baking sheet to coat with olive oil on both sides.
Sprinkle lemon zest and salt over top. Place in the oven on the second rack for about 10-12 minutes, until the tops of the bread are golden and crusty. When the bread is finished baking remove from the oven and let cool.
Meanwhile, heat 2 tablespoons of olive oil large pan over a medium heat. Add the cherries to the pan, along with salt and pepper. Shake the pan gently to distribute. Let the cherries saute for 7 minutes.
Then add the shallots, balsamic vinegar and brown sugar, stir gently to coat the cherries. Saute for another 4 minutes, until the cherries have shriveled a bit, and produced a thick liquid. Turn off the heat and set aside.
In a medium size bowl whip together the ricotta, heavy cream, lemon juice, and Parmesan cheese with a hand mixer with medium speed until smooth and the consistency of whipped cream, about 4 minutes.
Gently fold in the basil until well combined.
Assemble the Crostini:
Spread about 1 tablespoon and half of the whipped ricotta over a piece of crostini. Then top with a thin ribbon of prosciutto. Top with about 3 cherries. Repeat with remaining slices of bread.