This crostini recipe uses fresh ricotta, fresh cherries and chopped pistachios. The flavour combination of cherries and pistachios is my ultimate favourite. I cannot get enough dishes that include them both. Try it for yourself. It’s super easy to make and something you can whip up in a snap!
I love cherry season so much. Cherries are my favourite fruit by far. I can eat them all day long and nothing else. I love any kind of cherry. My personal favourite is Rainier Cherries but it can be hard to find them at times. So when in doubt use plan B. Especially when plan B is a sweet little stone fruit I can’t get enough of.
I’ve been playing around with so many cherry recipes lately. This one is amazing. Although I will say I sort of went at it wrong. I’m not a huge crostini maker so I think I should not have cooked the crostini with the ricotta on it. I should have spread it on later. But I wanted to cook the cherries and pistachios so it just made sense to stack everything and cook it. I may try these again with goat cheese. It seems to get more melty and gooey. Which is more what I wanted. Don’t get me wrong, these little beauties were freaking awesome. I just know they could be improved upon.
So basically I’m now admitting to a crostini obsession. Let the games begin. Crostini all the things.
- 2 cups of cherries
- 2 tablespoons of sugar or preferably vanilla sugar
- 1 baguette cut into pieces (cut yours thinner than the photos, trust me)
- 1 to 1 1/2 cups of fresh ricotta
- 2 cups of the macerated cherries listed above
- 1/2 cup of shelled and chopped pistachios
- 1/2 to 3/4 cup good quality olive oil
Macerate your cherries in the sugar for about 10 to 20 minutes before making this. I let them macerate while I chopped up all the other stuff, and got the oven and pans ready. Macerating just means to mix the sugar in with the cherries and let the sugar soften them for a bit. You can also macerate fruit with oranges, or alcohol.
Preheat your oven to 350 degrees F.
Line a cookie sheet with parchment paper. (don't fight this, parchment is your friend!)
Slice up your baguette. We had a little left over which we noshed on while making these.
Take a basting brush and brush the olive oil on both sides of the bread. Place on the cookie sheet. (I was going to write lay on the cookie sheet but I pictured new cooks climbing on the counter and actually laying on theirs. Yikes.)
Chop or break up your ricotta.
Spread it over top of the bread. Thick.
Place cherries on top. (I halved mine, in all honesty the next time I do these I'll chop them into small pieces so they stay put better)
Toss pistachios over top.
Place in the oven for about 5 to 8 minutes. (I left mine in a little too long hoping the cheese would start to melt just a touch so mine are a tad on the dark side. You want them lighter.)
Remove and prepare to chow down like you have eaten in days.
Enjoy with a big old cherry and pistachios rule the world smile!
Recipe slightly adapted from Whole Living's Fresh Ricotta, Cherry, and Lemon Zest Crostini
I would suggest trying these with goat cheese.
I like the cherries and pistachios hot so it was important for me to pop it all in the oven. You could totally just toast your bread then spread the cheese and place toppings if you dig that method.
Okay so here’s the back story to the next photo you are going to see. I knew I wanted to make crostini with cherries so I googled it. I came upon Whole Living’s Fresh Ricotta, Cherry and Lemon Zest Crostini. I knew this recipe was calling my name but I wanted to tweak it slightly. Naturally I wanted to combine cherries with pistachios so I put a call out on my facebook wall to get the low-down on crostini etiquette. I asked if it was socially acceptable to add “crunch aka nuts” to the top of crostini. Cheryl from Pook’s Pantry, who I love by the way, said of course it was okay.
Chaos and hilarity ensued, as it often does on my personal facebook wall. I told her I was going to name it after her. But then realized many people would see Pook and even though they know it’s said one way they were going to see it another. Ya, this is what happened in homage to my dear friend Cheryl.
Yes, I do know where your mind just went. You can’t help but make the leap. Too funny. So we decided to not name it that so I wouldn’t get some wild SEO happening. But I just had to share the photo and story with you. You’re welcome.
I am going to continue on my quest to cherry and pistachio all the things. It’s just too much fun to stop.
I mean look at these things. Look how gorgeous cherries and pistachios look together. If cherries and pistachios were a celebrity couple they would be Angelina and Brad for sure.
If you are like me you are now craving more cherry and pistachio recipes. It’s okay, I got your back. Here’s a few more for you to enjoy!
Tune in soon for more cherry madness. I am having a blast and going to fully enjoy cherry season. Next up after that is corn. Coming soon I promise. I have a few amazing corn recipes to share with you before S’mores Week.
Toodles and smoochies! xx