Bruschetta with cherry and ricotta ♥️
Bruschetta with cherry and ricotta ♥️

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, bruschetta with cherry and ricotta ♥️. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Bruschetta with cherry and ricotta ♥️ is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Bruschetta with cherry and ricotta ♥️ is something that I have loved my entire life. They’re fine and they look fantastic.

This Cherry Tomato Bruschetta with Ricotta Cheese is the perfect appetizer for a summertime get-together. Ripe sweet cherries, creamy ricotta and salty prosciutto combine beautifully on these little toasts - the perfect nibble for a summer party. Pit and halve the cherries and arrange them on top of the bruschetta with the prosciutto. Drizzle over some more olive oil to serve.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have bruschetta with cherry and ricotta ♥️ using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Bruschetta with cherry and ricotta ♥️:
  1. Take 125 g ricotta cheese
  2. Make ready 1 tbsp balsamic vinegar
  3. Get 300 g cherries
  4. Take 4 slices bread
  5. Prepare 15 g basil
  6. Prepare 1 tbsp cane sugar
  7. Get 50 g mascarpone cheese
  8. Get 1/2 lemon(zest and juice)
  9. Prepare Salt/ pepper on taste

Cut the cherry tomatoes in half and season with salt and pepper. Assemble the bruschetta by layering the toast with ricotta mixture and sliced tomatoes. Garnish with snipped chives and chopped basil. Spread the ricotta on the toasts and top with the tomatoes and crumbled pancetta.

Instructions to make Bruschetta with cherry and ricotta ♥️:
  1. Using a knife halve cherries and remove the pit. Pluck basil leaves from stems, thinly slice and set aside.
  2. 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.
  3. 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.
  4. 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.

Garnish with snipped chives and chopped basil. Spread the ricotta on the toasts and top with the tomatoes and crumbled pancetta. Rustic italian bruschetta with caramelized cherry tomatoes and ricotta cheese. Bruschetta with ricotta cheese, fresh basil and tomato. More stock photos from Yuliia Kononenko's portfolio.

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