CHERRY Cherry & ricotta bruschetta 2 CHERRY Cherry & ricotta bruschetta 2
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Cherry & Ricotta Bruschetta

Cherry & Ricotta Bruschetta

Prep time
20 min
Cook time
5 min


  • 20 Australian Cherries pitted
  • 1 tbsp sherry vinegar (or balsamic)
  • 1/4 tsp salt, plus an extra pinch
  • 8 slide of fresh sourdough (I used potato and rosemary)
  • 2 tbsp olive oil
  • 375 g Smooth Ricotta
  • 1 Zest of lemon
  • Pinch of freshly cracked pepper
  • Balsamic reduction and fresh basil to serve


  1.  Preheat the oven to 200°C the grill function.
  2. Place half the cherries in a small tray lined with foil. Drizzle sherry vinegar over the top and then the 1/4 tsp of salt and place into the oven for 5 minutes to slightly blister and warm.

  3. Drizzle or brush the oil over the slices of sourdough and place into the oven until golden, remove and repeat on the other side until both sides are golden. Remove the bread and cherries from the oven and set aside. 
  4. Slice remaining cherries in half and set aside.

  5. Combine the ricotta, pinch of salt and pepper and the lemon zest into a bowl. Stir to combine.

  6. To assemble, top each piece of toast with roughly two tablespoons of ricotta mix. Press down with a spoon to spread slightly. Top ricotta with roasted cherries and fresh cherries. Drizzle with reduced balsamic vinegar and top with some basil leaves. Finish off with a bit more salt and pepper and extra lemon zest.

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