Whipped ricotta toast topped with deep red cherries tossed in balsamic vinegar and finished with chopped basil. Simple, elegant, and delicious.
I love food that looks as good as it tastes, and this whipped ricotta toast with balsamic cherries is exactly that. It’s quick to prepare and full of bright, balanced flavors. The cherries glazed with a touch of balsamic vinegar pair beautifully with creamy whipped ricotta and a scattering of fresh basil.
I recently noticed crostini recipes combining cherries and goat’s cheese, which sounded tempting. But after enjoying a lot of tangy goat’s cheese lately, I wanted a lighter, creamier alternative. Whipped ricotta is the perfect choice: it’s silky, mild, and takes on subtle flavors like lemon zest so well. Paired with the jewel-toned cherries, it makes for an attractive and tasty appetizer or light lunch.
How to make whipped ricotta
Whipped ricotta is simply ricotta blended for a few seconds in a food processor until smooth, creamy and velvety. I like adding a little lemon zest for brightness. It works well in both sweet and savory applications and is a lovely foil for the balsamic cherries.
For the base, use thick slices of crusty bread such as ciabatta. Brush each slice with a bit of olive oil and char them on a hot griddle or grill pan until toasted and marked. The char adds smoky depth and a pleasant texture contrast to the soft ricotta.
Preparing the cherries is quick and straightforward. Halve and pit the cherries, toss them with a small amount of balsamic vinegar and a pinch of salt and pepper. Spread a generous layer of whipped ricotta on the toasted bread, top with the dressed cherries, then finish with finely chopped basil. Serve immediately as a snack, light lunch, or aperitivo.
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Whipped Ricotta Toast with Balsamic Cherries
By Emily
Ingredients
- 8.8 oz (250g) cherries
- 8.8 oz (250g) ricotta
- zest of 1/4 lemon
- 2 tsp balsamic vinegar
- 1 small bunch basil, finely chopped
- 4 slices ciabatta bread
- 1 tsp olive oil
- salt and pepper
Instructions
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Brush each side of the ciabatta slices with olive oil and toast on a hot griddle pan until charred and crisp on both sides.
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Halve and pit the cherries, removing any stems. Combine the cherries with the balsamic vinegar and a pinch of salt and pepper; toss lightly and set aside.
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Make the whipped ricotta by adding ricotta, lemon zest and a pinch of salt and pepper to a food processor. Blend until smooth and creamy, a few seconds.
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Spread each toasted slice generously with whipped ricotta, top with the balsamic cherries, then scatter over finely chopped basil. Serve immediately.
Notes
Helpful Info for All Recipes
- I use extra virgin olive oil unless noted otherwise.
- All vegetables are medium unless stated otherwise.
- Recipes are developed using a fan (convection) oven when baking is required.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is an approximation.