Cherries. Plump, red, succulent balls of sweet delight.
We wait all year for these seasonal gems. When they finally arrive, we eat them by the bowlful, leaving nothing to show but stems and pits. When I found this recipe in Whole Living Magazine, it seemed to me to be the perfect Ode to Spring. Juicy cherries, grated lemon zest and fresh ricotta cheese. Breakfast al fresco. What a perfect way to start the summer!
When it comes to cherry season, a good cherry/olive pitter is a must. Fortunately, I got my husband this really nice one from Williams-Sonoma a couple of years ago for Christmas. I'm telling you, he gets the best presents!
Macerate the cherries in brown sugar for about 10 minutes.
Watch the delicious, sweet juices start to flow!
Grate the zest of one lemon and mix it with the ricotta cheese.
Spoon mixture on top of rustic bread, toasted. (I used a cranberry walnut bread.)
Top with the delicious cherries and enjoy the fruits of summer.
Don't forget that evasive little pit that wound up in the photos! :-)
Fresh Ricotta, Cherries, and Lemon Zest Crostini
Whole Living Magazine
- Heat oven to 375 degrees. Combine 6 ounces (1 1/4 cups) pitted, chopped sweet cherries and 1 tablespoon light brown sugar; let macerate 10 minutes
- Brush 4 slices rustic bread with 2 tablespoon extra-virgin olive oil and toast until golden, 5 to 7 minutes.
- Mix 1/2 cup fresh ricotta with the grated zest of one lemon.
- Spread bread with ricotta and top with cherries. Garnish with more zest.
- Eat al fresco under the warmth of the morning sun.
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