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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 400°F.
Add the cherries to a roasting pan with olive oil and balsamic vinegar. Toss to coat evenly.
Roast for 16 to 18 minutes, until the cherries are soft and the balsamic has thickened. Remove from the oven.
Brush the sliced bread with olive oil and place it in the oven for 10 to 12 minutes, until golden brown.
Chop the pistachios and mint together on the same cutting board, mincing both very fine.
Add a pinch of salt to the pistachio-mint mixture and stir.
Blend the ricotta, honey, and lemon zest for about 2 minutes, until light and fluffy.
Spread the whipped ricotta on the toasted bread.
Spoon the roasted cherries and their thickened syrup over the ricotta.
Drizzle with honey.
Top with the pistachio mint crumble and serve.
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Chop the pistachios and mint together to release the mint oil into the nuts for a more fragrant crumble.
The roasted cherries and whipped ricotta can be made up to 3 days ahead and stored separately in the fridge.
Goat cheese or mascarpone can replace ricotta; basil can replace mint; almonds or walnuts can replace pistachios.
Frozen cherries can be used; thaw, drain well, and roast a few extra minutes.
Grill the bread for a smoky version, or add torn prosciutto under the cherries for extra flavor.
Can I use frozen cherries?
Yes, thaw and drain them well, then roast for a few extra minutes.
What can I substitute for ricotta?
Goat cheese or mascarpone can be used as substitutes.
How long can I store the roasted cherries?
They can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Can I prepare any components in advance?
Yes, the roasted cherries and whipped ricotta can be made up to 3 days ahead.
What type of cherries work best?
Sweet dark cherries like Bing, Lapins, or Rainier work best, but sour cherries can be used with extra honey.
