Well, we certainly have not had a Toasty Tuesday in a while, but I guess today is your lucky Tuesday!! (uhhh, cause we are having toast).

Crostini with Almond Ricotta, Roasted Cherries and Thyme with Balsamic and Honey- Vegan and GF form HeatherChristo.com

So I knew that we have been having an unusually warm and very early Spring for Seattle. But I have been so busy enjoying the warmer weather that I failed to realize what an impact it has had on our environment. I noticed that many of my favorite Spring and early Summer blooms came weeks early. But last week I spoke with the produce manager at our local grocery store and found out that the Eastern Washington stone fruit crops were a MONTH early!!! That is crazy global warming you guys.

Crostini with Almond Ricotta, Roasted Cherries and Thyme with Balsamic and Honey- Vegan and GF form HeatherChristo.com

So all the sudden, here we are in the middle of May with CHERRIES!! Gorgeous ripe juicy cherries. We have both Yellow Ranier and gorgeous dark red Bing cherries here in the Northwest. Not that I could ever tire of eating them raw, but sometimes it is fun to experiment with them in other ways- like roasting them here or in this Crostini recipe!

Crostini with Almond Ricotta, Roasted Cherries and Thyme with Balsamic and Honey- Vegan and GF form HeatherChristo.com

I love that they are roasted with savory thyme and they get a kick from the balsamic glaze. This is truly a beautiful and delicious recipe, one you should try soon!

Crostini with Roasted Cherries and Thyme on Almond Ricotta with Honey and Balsamic
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Crostini:
  • 12 slices toasted baguette
  • 1 cup Almond Ricotta
  • 12 cherries, pitted and halved
  • 12 sprigs of fresh thyme
  • 1 tablespoon olive oil
  • kosher salt
  • honey (agave for vegans)
  • balsamic glaze
Instructions
  1. Preheat the oven to 400 degrees. Place the slices of baguette on a sheet pan and toast the slices of baguette for 7 minutes on the lower rack. At the same time, on a sheet pan lined with parchment, place the cherries and thyme and drizzle with the 1 tablespoon of olive oil. Sprinkle the cherries with salt. Roast for 5-7 on the high rack in the oven minutes until tender and bubbly.
  2. Spread a spoonful of almond ricotta onto the top of each crostini. Top with 2 cherry halves and a crispy sprig of thyme. Drizzle the crostini with honey and a bit of balsamic glaze. Top each toast with a tiny sprinkle of kosher salt and serve immediately.

 

Print Recipe  

Well, we certainly have not had a Toasty Tuesday in a while, but I guess today is your lucky Tuesday!! (uhhh, cause we are having toast).

Crostini with Almond Ricotta, Roasted Cherries and Thyme with Balsamic and Honey- Vegan and GF form HeatherChristo.com

So I knew that we have been having an unusually warm and very early Spring for Seattle. But I have been so busy enjoying the warmer weather that I failed to realize what an impact it has had on our environment. I noticed that many of my favorite Spring and early Summer blooms came weeks early. But last week I spoke with the produce manager at our local grocery store and found out that the Eastern Washington stone fruit crops were a MONTH early!!! That is crazy global warming you guys.

Crostini with Almond Ricotta, Roasted Cherries and Thyme with Balsamic and Honey- Vegan and GF form HeatherChristo.com

So all the sudden, here we are in the middle of May with CHERRIES!! Gorgeous ripe juicy cherries. We have both Yellow Ranier and gorgeous dark red Bing cherries here in the Northwest. Not that I could ever tire of eating them raw, but sometimes it is fun to experiment with them in other ways- like roasting them here or in this Crostini recipe!

Crostini with Almond Ricotta, Roasted Cherries and Thyme with Balsamic and Honey- Vegan and GF form HeatherChristo.com

I love that they are roasted with savory thyme and they get a kick from the balsamic glaze. This is truly a beautiful and delicious recipe, one you should try soon!

Crostini with Roasted Cherries and Thyme on Almond Ricotta with Honey and Balsamic
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Crostini:
  • 12 slices toasted baguette
  • 1 cup Almond Ricotta
  • 12 cherries, pitted and halved
  • 12 sprigs of fresh thyme
  • 1 tablespoon olive oil
  • kosher salt
  • honey (agave for vegans)
  • balsamic glaze
Instructions
  1. Preheat the oven to 400 degrees. Place the slices of baguette on a sheet pan and toast the slices of baguette for 7 minutes on the lower rack. At the same time, on a sheet pan lined with parchment, place the cherries and thyme and drizzle with the 1 tablespoon of olive oil. Sprinkle the cherries with salt. Roast for 5-7 on the high rack in the oven minutes until tender and bubbly.
  2. Spread a spoonful of almond ricotta onto the top of each crostini. Top with 2 cherry halves and a crispy sprig of thyme. Drizzle the crostini with honey and a bit of balsamic glaze. Top each toast with a tiny sprinkle of kosher salt and serve immediately.