Ricotta Prosciutto Cherry Crostini

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.

Ricotta Prosciutto Cherry Crostini

Ingredients

  • 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

Instructions

  1. Place the baguette on a dry skillet and toast until the desired color. Turn over.
  2. In a bowl whisk together the ricotta, honey, chopped basil, and salt.
  3. Spread the cheese mixture over the crostini and top with the cherries. Garnish with the prosciutto and the remaining basil. Serve immediately.
  4. Enjoy!

Notes

havocinthekitchen.com

http://www.havocinthekitchen.com/ricotta-prosciutto-cherry-crostini/

9 Thoughts on “Ricotta Prosciutto Cherry Crostini

  1. Love how pretty and dreamy these crostinis look. Absolutely loving the wonderful combo ricotta and cherry. I am sure they taste as delish as they look. Hope you had a great long weekend, Ben.

  2. These Ricotta Prosciutto Cherry Crostini would defiantly brighten my Monday. I did not eat enough cherries this seasons, I just purchased a carton today and I can’t wait to dig in. Loving all the beautiful flowers Ben.

  3. Well lucky you and your extended holiday weekend! Rub it in, why don’t cha?! ;) Jokes aside, these crostini are GORGEOUS, Ben!!! And I’m loooving the flavors! I could totally make a meal out of just a (very large) tray of these! Perfection, buddy! Cheers!

  4. What a wonderful flavor combination! I could make a whole meal of these too, with a glass of prosecco of course!
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  5. Whilst it was technically a holiday in Scotland yesterday for local businesses and the like, most people don’t actually take it off. I would have liked to have taken it off, but no such joy! :-(

    I do like your combination of flavours here Ben. Cherries aren’t something I would normally consider as an appetiser but I’m willing to give them a go! (As with any food combination really ;-) )

  6. It’s definitely not a holiday down in the US, so do something extra fun for me today! I’ll need an extra batch of these crostini to get me through my day :). I just came home with a big haul of cherries yesterday, which means I’ll have no problem whipping this up. Have a great week, Ben!

  7. You are the kind of crostini, my friend! Ben, the Crostini King. You should make a nameplate for outside your office door that says that! Haha! I’m kidding…sortof. Anyways, we are not lucky enough to have a holiday here today, but that’s ok. Just a normal workday. But that means I just need to go make some of this crostini to brighten up the day! Cherries are still crazy cheap here, so I’m safe for a little while longer. You should come south to stock up! :-) Happy Monday, my friend…for real!
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