Ricotta and Cherry Crostini
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Ricotta and Cherry Crostini
Recipe By Courtney Roulston
Ingredients
2 cups fresh Coles cherries, halved, pitted
4 slices Coles sourdough bread
3 tbsp Squeaky Gate extra virgin olive oil
sea salt and black pepper to taste
180 g fresh ricotta cheese, from the Coles deli
1 tbsp thickened cream
1 orange
2 tbsp whole roast almonds, chopped
1 tbsp Coles Australian honey
¼ cup flat leaf parsley, roughly chopped
Method
Heat a BBQ or grill pan over a medium/high heat. Drizzle the bread with half the oil and cook for 2 minutes each side, or until slightly charred. Set aside.
Mix together the ricotta cheese and cream and a pinch of salt and pepper in a bowl until well combined.
Peel 3 strips of orange zest and slice into thin julienne. Mix the orange peel with chopped almonds, parsley, 1 tablespoon of orange juice and the remaining oil.
Spread the ricotta mixture onto the toasted bread and top with the cherries. Scatter with the orange and almond mixture and finish with a drizzle of extra virgin olive oil before serving.
