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    Honeyed cherries & whipped ricotta on toast

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    Honeyed cherries & whipped ricotta on toast

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 4


    180g pack Cherries, halved and pitted
    1 large sprig rosemary
    2 tbsp acacia honey, plus extra to drizzle (optional)
    250g ricotta
    1 tbsp whole milk
    ½ unwaxed lemon, finely grated zest
    1 tsp vanilla bean paste
    4 thick slices sourdough


    1. Preheat the oven to 180ºC, gas mark 4. Put the cherries, rosemary, 2 tbsp honey and 1 tbsp water in a small roasting tin in which everything fits snugly. Roast for 15 minutes, giving everything a quick stir halfway through cooking.

    2. Meanwhile, put the ricotta, milk, lemon zest and vanilla bean paste in a mixing bowl. Use a small hand whisk to whip together.

    3. Toast the bread and arrange on plates. Top with the whipped ricotta, spoon over the cherries and their roasting juices, plus a couple of the picked rosemary leaves. Drizzle over a little more honey, if liked, before serving.

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    Cook’s tip These roasted cherries are also wonderful with ice cream, spooned on top of pavlovas or simply eaten with porridge for breakfast.


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