Bruschetta with cherry and ricotta ♥️
Bruschetta with cherry and ricotta ♥️. Bruschetta with cherry and ricotta ♥️. For serving spread the toasted bread with some of the whipped ricotta, top with balsamic cherries, and sprinkle with any remaining sauce. Garnish with sliced basil and enjoy.
Ingredients
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You need 125 g of ricotta cheese
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It’s 1 tbsp of balsamic vinegar
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You need 300 g of cherries
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Prepare 4 slices of bread
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It’s 15 g of basil
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Prepare 1 tbsp of cane sugar
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Prepare 50 g of mascarpone cheese
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You need 1/2 of lemon(zest and juice)
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It’s of Salt/ pepper on taste
Steps
- Using a knife halve cherries and remove the pit. Pluck basil leaves from stems, thinly slice and set aside..
- Add cherries, balsamic vinegar, and cane sugar to a small pot over medium low heat and let cook, while stirring, until sugar is completely dissolved. Cover with a lid and let simmer for approx 5 min..
- Meanwhile add ricotta, mascarpone and lemon zest to a bowl and beat until fluffy. Juice lemon and add lemon juice to the bowl. Stir to combine and season with salt and pepper to taste..
- Heat a grill pan over medium heat and toast bread slices on both sides until light brown. For serving spread the toasted bread with some of the whipped ricotta, top with balsamic cherries, and sprinkle with any remaining sauce. Garnish with sliced basil and enjoy..
Toast the bread – slice bread into half inch pieces and arrange in a single layer on a baking sheet. Using a hand mixer, whip mixture until smooth and creamy. Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. My Italian heart explodes with joy at the sight of this tasty Cherry Tomato Confit Bruschetta with Ricotta & Basil Pesto, which happens to have all the colours of the Italian flag!. Crunchy bread, soft & sweet homemade ricotta, tart & juicy slowly roasted tomatoes, and basil pesto all come together for the best bruschetta ever.
