Ricotta Prosciutto Cherry Crostini with honey and basil make elegant and delicious appetizers or a whole meal.
Hello, my friends! This is that unique (and unfortunately, rare) occasion when I can say “Happy Monday”. The reason is simple – it’s a long weekend in Ontario (Indeed, each province has their own holiday this Monday). You see, sometimes Mondays ain’t that bad!
For the rest of us (who aren’t that lucky), please grab some Ricotta Prosciutto Cherry Crostini, and your mood will get better.
It cannot go a different way. Because these crostini are screaming summer. Elegant, easy to make, and full of flavors.
The life is about balance, though. So having announced some good news regarding the long weekend, it’s time for some sad news.
The cherry season is almost over. Well, technically there are plenty of cherries in the supermarkets. However, all of a sudden, the price has dramatically gone up. It’s a considerably decent price to eat some cherries. Still, it’s too high to use them in my recipes. But I don’t regret. First of all, I have tried a few good cherry ideas this season, and there’s one recipe more to go. Also, nothing stays forever. And while the cherry season is about to end, I am fully enjoying watermelons now. It’s a little hard to incorporate watermelons in recipes, but hopefully, I find a few good ways.
These Ricotta Prosciutto Cherry Crostini are delightful and fancy appetizers (Although personally, I always enjoy bruschettas and crostini as a whole meal). Toasted fresh bread, smooth ricotta sweetened with some honey, loads of fresh basil (Other herbs such as thyme, savory, or oregano), fresh cherries, and salty prosciutto. Does anyone need more to be happy? Well, perhaps, a glass of prosecco or apple cider would be a nice addition, don’t you think so? :)
So let’s make some Ricotta Prosciutto Cherry Crostini and enjoy either the long weekend or a working Monday.
- 7-9 slices baguette
- 1/2 cup full fat ricotta
- 1 tbsp. honey
- a little of salt
- 1/4 cup fresh basil leaves, chopped + more to garnish
- 1 cup pitted cherries, halved
- few slices of prosciutto, torn
- Place the baguette on a dry skillet and toast until the desired color. Turn over.
- In a bowl whisk together the ricotta, honey, chopped basil, and salt.
- Spread the cheese mixture over the crostini and top with the cherries. Garnish with the prosciutto and the remaining basil. Serve immediately.