Roasted Cherries
4 cups fresh Dayka & Hackett Dark Sweet Cherries, pitted and halved
1 tsp Dayka & Hackett Lemon zest
1 tbsp olive oil
1 tbsp pure maple syrup
Lemon Ricotta
8 oz whole milk ricotta
½ lemon, juiced
Zest of 1 lemon
Freshly ground salt and pepper, to taste
1 French baguette, cut diagonally into ½" slices
Garnish
Fresh basil ribbons
Prep Time: 15 mins
Cook Time: 30 mins
Servings: 18
1 Preheat oven to 350° F. Line baking sheet with parchment paper.
2 Add pitted and halved cherries to pan, then drizzle with olive oil, maple syrup, and lemon zest. Toss together, then spread cherries into a single layer. Bake for 25–30 minutes until cherries are nice and juicy.
3 In a medium bowl, mix together ricotta, lemon juice, lemon zest, salt, and pepper. Set aside.
4 Meanwhile, preheat grill to 400° F or medium-high heat. Grill each side of the crostini for approximately 2 minutes, or until slightly golden brown, watching carefully so the crostini do not burn. Set aside onto a platter. Alternatively, bake crostini for 5–7 minutes at 400° F in oven.
5 Once crostini are cool enough to safely handle, top each one with a dollop of lemon ricotta, followed by a spoonful of roasted cherries and their juices. Finish off crostini with a sprinkling of torn basil and a little extra lemon zest. Crostini are best served immediately. Enjoy!
To learn more about Dayka & Hackett, visit www.daykahackett.com
