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.
For 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!
Pictured Above: Roasted Cherry and Pistachio Salad with Roasted Cherry Vinaigrette
Pictured above: Chocolate Cherry Pistachio Cookies (this one uses dried cherries)
Eskimo Pie with Cherries and Pistachios (this one uses dried cherries)
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
john@kitchenriffs says
July 27, 2013 at 6:53 PMGorgeous looking crostini! Love the use of cherries – very original. And I giggled at the name that you rejected for this – although the SEO results would have been kinda interesting. 😉 Good stuff – thanks.
Kim Beaulieu says
September 8, 2013 at 1:25 AMThanks John. I was dying laughing after realizing what the name would be if I paid homage to Cheryl. She’s so hilarious. Love that girl.
Stephanie @ Eat. Drink. Love. says
July 28, 2013 at 1:14 AMI love sweet crostini like this! Such a great idea to use cherries!
Kim Beaulieu says
September 8, 2013 at 1:35 AMThanks Stephanie. I have a sweet tooth so this works so perfectly for me.
Ramona W says
July 28, 2013 at 8:16 AMThese gorgeous crostini can be served at any fancy dinner party… they look beautiful!
Kim Beaulieu says
September 8, 2013 at 1:35 AMThank you so much Ramona. xx
Maureen | Orgasmic Chef says
July 28, 2013 at 9:49 AMThat’s the most beautiful crostini I’ve ever seen. I’m definitely making these for Christmas (cherry season here). lol’d at pookalunie
Kim Beaulieu says
September 8, 2013 at 1:37 AMThanks so much Maureen. These were so yummy.
That name makes me laugh constantly.
Emily @ Life on Food says
July 28, 2013 at 1:18 PMDessert crostinis are the best. Love a little sweetness with ricotta too. Great fresh summer treat.
Kim Beaulieu says
September 8, 2013 at 1:38 AMThese were super yummy. I love this flavour so much.
suzanne Perazzini says
July 29, 2013 at 2:27 AMWhat a simple delicious looking dish. Cherries really do make food look irresistible.
Kim Beaulieu says
September 8, 2013 at 1:38 AMThanks. They really do right.
movita beaucoup says
July 29, 2013 at 6:48 AMKim, those crostini photos are the bomb. Seriously awesome.
Kim Beaulieu says
September 8, 2013 at 1:41 AMThanks so much lady. That means so much to me since I adore your photos. And you. And your unicorn.
Helene D'souza says
July 29, 2013 at 7:09 AMpookalunie ^.^
I have heard of reiner before, I ll ask my mum she should know if I have eaten those before =P.
Gorgeous crostini Kim, so pretty and I am in love with your pictures!!
Kim Beaulieu says
September 8, 2013 at 1:47 AMHa,
They are just a different colour, much sweeter. I love them.
Thanks so much Helene. I am really digging photography these days. Now if I can tackle raw photos I’ll be all set.
Ashley Bee (Quarter Life Crisis Cuisine) says
July 29, 2013 at 11:58 AMI love cherry season, too! I just wish they weren’t so dang expensive :\ I got some at the discount grocery and by day 3 they were moldy… oh well. I guess it’s worth it to shell out for the good stuff afterall!
Kim Beaulieu says
September 8, 2013 at 1:56 AMI know right. They are so much money. The one day I stopped at Costco I bought one carton of rainier and one of regular cherries and the bill was like thirty bucks. Crazy. But I tend to indulge since it never lasts long enough to make me happy.
Aurora Importing says
July 29, 2013 at 3:29 PMYou know I can resist this kind of dessert!!!
~Andrés
Kim Beaulieu says
September 8, 2013 at 1:56 AMLol I hope not.