Looking for an easy but impressive summer appetizer? These Whipped Ricotta Cherry Crostini are quick and easy to prepare and will wow your guests!
Even though most fruits and vegetables are only in season during specific times of the year, we're pretty spoiled in that we can get almost anything we want at any time of year. With a few exceptions, of course.
Cherries are one of those fruits that truly is a summer only fruit (unless you buy them frozen). And when cherries are in season, I buy them almost every time I go to the store. The end of cherry season is just reason #58953 I'm sad that summer is coming to a close.
Though I often want to just eat them straight out of the bag, I also like to incorporate cherries into recipes, both sweet and savory. These whipped ricotta cherry crostini are incredibly simple to make and perfect for small summer gatherings.
And by "small," I mean I'd totally make them for myself for dinner on a hot summer evening... They're perfect served with a glass of rosé!
Whipped Ricotta Cherry Crostini Recipe
There are a few steps to these crostini, but I promise they're all super easy. I also share tips below on how you can prep these ahead of time (make-ahead appetizers are seriously lifesavers!).
Star by toasting your bread. Simply slice a baguette diagonally into ¼" slices. You should be able to get about 20-24 of them. Brush lightly with olive oil and sprinkle with salt and pepper.
Bake at 400 degrees for 15-20 minutes until nicely golden. Let toasts cool.
Now, make the whipped ricotta. In a blender or food processor, combine ricotta, honey, heavy cream, lemon juice, salt, and pepper and process until smooth.
Spread whipped ricotta on toasts and top with halved cherries, chopped pistachios, and chopped mint.
Drizzle a little more honey over the top of each cherry crostini just before serving.
It doesn't get any easier than this! Or prettier. In my cherry-loving, summer-obsessed opinion.
How to Make Crostini Ahead of Time
While these whipped ricotta cherry crostini are best enjoyed immediately after being assembled, you can easily prep each component of them ahead of time, even the day before. Here are my recommendations:
- Bake the toasts ahead of time and keep at room temperature in an airtight container.
- Make the whipped ricotta ahead of time and store in the fridge in an airtight container.
- Half the cherries ahead of time and keep in the fridge .
- Chop pistachios and mint ahead of time and keep at room temperature in a baggie or airtight container.
Right before you're planning to serve, spread ricotta on the toasts and top with cherries, pistachios, mint, and honey.
You should also be fine if you want to assemble these a few hours in advance so long as you keep them chilled.
I am obsessed with these crostini. You still get to enjoy cherries at their freshest and finest (no mashing them up or hiding them in baked goods), but with some super complementary flavors like honey, pistachios, and mint.
And that whipped ricotta? Honestly, I'd eat it with a spoon right out of the blender. Though I might stir some cherries into it first.
This is the kind of summer appetizer that will seriously impress your guests because it feels so fancy. But it's also clear evidence that fancy doesn't have to mean fussy.
And who am I kidding; I definitely don't feel the need to have guests over in order to make these whipped ricotta and cherry crostini.
Why oh why does cherry season have to end??
Do you have a favorite way to enjoy fresh cherries?
If you're looking for more delicious fresh cherry recipes, check out my Grilled Cod Tacos with Grilled Cherry Salsa and my Cherry Clafoutis. I also can't wait to make these Cherry Frozen Yogurt Popsicles from Never Any Thyme!
Whipped Ricotta Cherry Crostini
- 1 baguette
- ¼ cup extra-virgin olive oil, divided
- ¾ tsp black pepper, divided
- ¾ tsp salt, divided
- 1 ½ cups whole milk ricotta
- 1 ½ Tbsp honey, plus more for drizzling
- 1 Tbsp heavy cream
- 1 tsp freshly squeezed lemon juice
- 1 ½ cups halved cherries
- 2 Tbsp chopped pistachios
- 1 tsp chopped mint
- Pre-heat oven to 400 degrees.
- Slice bread diagonally into ¼" slices and place on baking sheets. Brush bread lightly with about 3 Tbsp olive oil and sprinkle with ½ tsp salt and ½ tsp pepper.
- Bake for 15-20 minutes until toasts are turning golden. Let cool.
- In a blender or food processor, add ricotta, honey, heavy cream, remaining 1 Tbsp olive oil, lemon, ¼ tsp salt, and ¼ tsp pepper. Blend until very smooth and creamy. You can also do this in a stand mixer or in a large bowl with a hand mixer or rubber spatula.
- Generously spread whipped ricotta mixture onto cooled toasts. Top with halved cherries, chopped pistachios, and chopped mint.
- Drizzle with more honey right before serving.
- Each component of this recipe can be prepared ahead of time and crostini assembled right before serving (see body of post above for more details)