Rainier Cherry Crostini with Whipped Ricotta, Prosciutto and Mint
Sweet, juicy cherries are perfectly paired with creamy whipped ricotta, salty prosciutto and garnished with mint for a delicious summer appetizer! A beautiful, delicious and easy appetizer to serve al fresco! Pair with a glass of rosé for ultimate enjoyment.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings
- 1 small baguette (approximately 200g)
- 2 tbsp extra virgin olive oil
- 1 cup ricotta
- 1 tbsp honey
- 1 cup Rainier cherries , pitted and halved (other sweet cherries are good too)
- 5-6 slices prosciutto , halved
- 8 mint leaves , chiffonade
With a bread knife, slice baguette into 1/2-inch rounds on a slight diagonal. Depending on the exact size of your loaf, this should give you approximately 10-12 slices. Brush baguette slices with olive oil on both sides. Place on a baking sheet, and put in the oven on broil for 2-3 minutes. Flip slices, and broil another 2-3 minutes. Be sure to watch carefully while broiling so the bread does not burn. Set aside to allow the crostini to cool a bit.
Add the ricotta and honey to a blender, and whip for approximately 30 seconds or until completely smooth.
Once crostini is no longer hot, spread the whipped ricotta evenly over slices. Place one of the prosciutto halves over top each crostini, and then gently arrange cherry halves on top of the prosciutto. Finally, sprinkle the chiffonade mint leaves over cherries. Serve and enjoy!