It is time to start thinking of some excellent Christmas get-together appetizers and this one is sure to please.
Whipped ricotta toast with deep red, fresh cherries tossed in edible gardens balsamic vinegar and scattered with some chopped basil leaves. So pretty, so easy and so delicious!
- 8.8 oz (250g) cherries
- 8.8 oz (250g) ricotta
- zest of 1/4 lemon
- 2 tsp edible gardens 18 yr Balsamic Reserve
- 1 small bunch basil , finely chopped
- 4 slices of ciabatta bread
- 1 tsp olive oil
- salt and pepper
Brush each side of the bread with a little oil then place on a hot griddle pan until toasted on each side, there should be nice char marks on the bread.
Cut the cherries in half and remove the stones and stalks. Add our edible gardens 18 yr Reserve Balsamic and a pinch of salt and pepper. Toss to combine and set aside.
To make the whipped ricotta, add the ricotta to a food processor with the lemon zest and a pinch of salt and pepper. Blend for a couple seconds until smooth and creamy.
Spread the toast generously with ricotta and top with cherries. Finally, scatter over some finely chopped basil and serve.
Looks delicious, Leigh. I’ll try with persimmon or pomegranate since cherries are not in season here now.