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Ricotta Crostini

Ricotta Crostini with Roasted Cherries

These Ricotta Crostini are the perfect summer appetizer. Creamy ricotta with a hint of lemon and vanilla spread liberally over small pieces of toast then topped with delicious roasted cherries.
Course Appetizer
Cuisine Fusion, Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 30 pieces
Calories 73kcal


  • 400 g cherries (2 US cups) pitted and halved
  • 2 tablespoon honey
  • The juice and zest of 1 large unwaxed lemon
  • 4 sprigs of thyme
  • 1 French baguette sliced into 2.5 - 3 cm slices
  • 1 tablespoon olive oil more if needed
  • 200 g ricotta cheese (just under 1 US cup)
  • 1 teaspoon vanilla extract
  • A couple of sprigs of mint leaves only, torn
  • 20 g walnuts (¼ US cup) chopped


  • Preheat the oven to 200 degrees C/ 392F
    Line a baking tray with parchment paper.
  • In a mixing bowl add the cherries, lemon juice, honey and thyme and mix well.
    Transfer the cherries onto the tray and make sure they are spread out evenly.
    Bake in the oven on the middle shelf for 15 - 20 minutes.
    Give the tray a little shake halfway through cooking.
    They should be soft and the skin a little wrinkled.
    Carefully transfer the cherries and juice to a serving bowl and discard the thyme sprigs.
  • Place the slices of baguette on another baking tray then brush a little oil over each slice.
    Place on the top shelf of the oven and bake for 10 minutes, turning each slice halfway through cooking.
    They should be a light golden colour. Once cooked remove from the oven and leave to cool.
  • Add the ricotta to a serving bowl, stir in the lemon zest and vanilla, leave in the fridge until you are ready to serve.
  • To serve, spread some lemon ricotta on the toasted bread, top with a heaped teaspoon of roasted cherries, sprinkle some chopped walnuts over the cherries then add a little mint.
  • Liberally spread some ricotta on each slice of bread, top with cherries and a sprinkle of chopped walnuts.
    Finish with some chopped mint.


  • Cherries - sweet fresh cherries are best for this recipe. 
  • Bread - I used a French baguette to make these, the amount or crostini this recipe will yield will depend on the length of your banquette. The shorter the baguette the less crostini you will have.
  • Storing - These crostini are best made and served fresh and do not keep well once assembled. You can store the 
  • Leftovers - If you have any leftover cherries they can be stored in the fridge but should be eaten by the next day. They are great in porridge or with yoghurt. Any leftover ricotta can also be stored in the fridge for a day or two. This is great spread on toast with a drizzle of honey.
  • Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one crostini.
  • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, these are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.


Calories: 73kcal | Carbohydrates: 12.7g | Protein: 2.2g | Fat: 1.4g | Saturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 97mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 1.4g | Calcium: 20mg | Iron: 1mg