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Honeyed cherries & whipped ricotta on toast
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180g pack Cherries, halved and pitted
1 large sprig rosemary
2 tbsp acacia honey, plus extra to drizzle (optional)
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.
Cook’s tip These roasted cherries are also wonderful with ice cream, spooned on top of pavlovas or simply eaten with porridge for breakfast.
Typical values per serving:
This recipe was first published in August 2021.
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