.webp)
The Base & Cheese
• 2 crusty baguette or small sourdough loaf, sliced into 1/2-inch thick rounds
• 2–3 tbsp extra virgin olive oil (for brushing the bread)
• 2 cup whole milk ricotta cheese
• Granulated Garlic, Italian Oregano, Salt & Crushed Red pepper
• ¼ cup Grated Parmesan Cheese
• ¼ cup fresh chopped parsley
The Toppings
• 1LB fresh sweet cherries, pitted
• 4–6 oz thinly sliced prosciutto, torn into bite-sized ribbons
• 3 tbsp high-quality balsamic glaze
• Fresh Tarragon for garnish
1. Toast the Bread
1. Preheat your oven to 400°F (200°C).
2. Arrange the bread slices in a single layer on a baking sheet. Brush both sides lightly with olive oil.
3. Bake for 8–10 minutes, turning halfway through, until the edges are golden brown and crisp. Set aside to cool slightly.
2. Whip the Ricotta
1. In a small food processor or using a hand mixer, combine the ricotta cheese, parsley, parmesan, herbs, spices and a splash of olive oil.
2. Blend or whip on high for 1–2 minutes until the mixture looks smooth, light, and aerated.
3. Macerate the Cherries
1. In a small bowl, toss the pitted cherries with a tablespoon of the balsamic glaze salt and pepper
2. Let them sit for10 minutes to release their natural juices and soften up.
4. Assemble & Serve
1. Spread: Slather a generous tablespoon of the whipped ricotta onto each piece of toasted bread.
2. Layer: Fold a ribbon of prosciutto and a dollop ricotta on top
3. Top: Spoon 1 to 2 cherries over the prosciutto.
4. Finish: garnish with fresh Tarragon