🍒 Cherry & Whipped Ricotta Crostini

A creamy, dreamy bite of summer: toasted baguette topped with cloud-like ricotta, honey-balsamic cherries, and fresh herbs.

These crostini are the kind of appetizer that looks fancy but comes together in minutes. The whipped ricotta is airy and mild, the cherries are juicy and sweet-tart, and the whole thing is finished with thyme and flaky sea salt. It’s a little bit rustic, a little bit romantic—perfect for garden tables and cherry-forward menus.

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For the Recipe:
1 baguette or small sourdough loaf, sliced into 12 thin pieces
Olive oil, for brushing
1½ cups fresh cherries, pitted and halved or quartered
½ tbsp balsamic vinegar
½ tbsp honey (plus more for optional drizzling)
½ cup ricotta cheese
1 tbsp olive oil (for whipping ricotta)
Zest of 1 lemon (optional, but recommended)
Fresh thyme leaves
Flaky sea salt
Freshly cracked black pepper

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METHOD

1. Toast the Bread
   Preheat the oven to 400°F (200°C). Brush each slice of bread lightly with olive oil and place on a baking sheet. Toast for 8–10 minutes, or until golden and crisp.

2. Macerate the Cherries
   In a small bowl, combine the cherries with balsamic vinegar and honey. Let sit for 10–15 minutes while you prepare the other components.

3. Whip the Ricotta
   In a food processor or bowl, combine ricotta, olive oil, lemon zest, and a pinch of salt. Whip until smooth and fluffy.

4. Assemble the Crostini
   Spread each toast with whipped ricotta. Spoon cherries on top, letting a little juice drip down the sides.

5. Finish and Serve
   Sprinkle with fresh thyme leaves, flaky sea salt, and cracked black pepper. Drizzle with a touch more honey if you like. Serve immediately.

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Notes & Optional Add-Ons:

• Add crushed pistachios or almonds for texture.

• Swap thyme for basil or mint for a fresh variation.

• Serve with chilled rosé or sparkling water with lime.

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🍒 This Week at the Table:

Thank you for following along.

Check out the main Cherry-Orange Glazed Pork Tenderloin was published Tuesday.

Tomorrow, I will drop the perfect dessert. We are taking a detour to France with Cherry & Orange Blossom Clafoutis.

If you try the recipe (or your own spin on it), let me know.

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🍽️Looking for more seasonal cooking inspiration?
Explore the Recipe Archive - lemon, orange, pomegranate, cherries, rustic meals and more.

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👋 A Note from Lily

I’m Lily Hawthorne—a seasonal cook, garden romantic, and writer exploring the quiet beauty of a well-tended life. I share recipes that inspire me, reflections from the garden, and the slow unfolding of a well-tended, creative life.

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