Updated 07/07/2012 05:00 AM
Recipe: Bruschetta with Ricotta Cheese and Cherries
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12-16 pieces 1-inch thick sliced baguette (cut on a little bias for longer pieces)
olive oil for brushing on both sides of sliced bread
salt and pepper for seasoning bread
approx. 1 - 1 1/2 cups ricotta cheese
approx. 2 cups pitted fresh sweet cherries
approx, 1/4 cup thinly sliced red onion
approx. 1/4 cup fresh chopped mint
for the dressing:
1/4 cup olive oil
1-2 Tbs balsamic vinegar
1/2 tsp Dijon mustard
1 tsp light brown sugar
crack of black pepper
Pit as many as you think you'll need and also thinly slice a little red onion.
Make the balsamic dressing by combining 2 - 3 parts extra virgin olive oil with 1 part balsamic vinegar, add a little dollop of Dijon mustard, a little pinch of light brown sugar and a crack of black pepper and whisk it up.
At that point add the pitted cherries and the thinly sliced red onion to the dressing, toss those around and let them marinate.
You're not adding the fresh mint to that until just before serving so you'll need to chop that at some point and also get the grill nice and hot, and then brush both sides of the sliced bread with olive oil and then season one side with salt and pepper and head out to the grill.
Once the grill is nice and hot add the bread. Stay with it and char it up nicely on both sides and then it's time to eat.
Just before serving, add the chopped mint to the bowl with the cherries and toss that to combine.
Then top each slice of grilled bread with a dollop of ricotta cheese, and then serve those up on individual plates with a spoonful of the cherries right on top.
You could easily make the bruschetta underneath the broiler inside the house instead of grilling them outside.
There are no exact amounts for something like this, just use your judgment.