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Crostini with Ricotta, Fresh Cherries and Pistachios

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!
Prep Time22 mins
Cook Time8 mins
Total Time30 mins


For the Cherries:

  • 2 cups of cherries
  • 2 tablespoons of sugar or preferably vanilla sugar

For the crostini:

  • 1 baguette cut into pieces (cut yours thinner than the photos, trust me)
  • 1 to 1 ½ cups of fresh ricotta
  • 2 cups of the macerated cherries listed above
  • ½ cup of shelled and chopped pistachios
  • ½ to ¾ cup good quality olive oil


For the Cherries:

  • 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.

Putting it all together:

  • 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.