Ingredients:
‍The Base & Cheese
2 crusty baguette or small sourdough loaf,sliced into 1/2-inch thick rounds
2–3 tbsp extra virgin olive oil (for brushingthe bread)
2 cup whole milk ricotta cheese
Granulated Garlic, Italian Oregano, Salt & Crushed Red pepper
¼ cup Grated Parmesan Cheese
¼ cup fresh chopped parsley

The Toppings
1LB fresh sweet cherries, pitted
4–6 oz thinly sliced prosciutto, torn into bite-sized ribbons
3 tbsp high-quality balsamic glaze
Fresh Tarragon for garnish     
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Instructions:Toast the Bread
1. Preheatyour oven to 400°F (200°C).
2. Arrange the bread slices in a single layer on a baking sheet.
Brush both sides lightly with olive oil.
3. Bake for 8–10 minutes, turning halfway through, until the edges are golden brown and crisp.
Set aside to cool slightly.
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Whip the Ricotta
1. In a small food processor or using a hand mixer, combine the ricotta cheese, parsley, parmesan, herbs, spices and a splash of olive oil.
2. Blend or whip on high for 1–2 minutes until the mixture looks smooth, light, and aerated.
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3. Macerate the Cherries
1. In a small bowl, toss the pitted cherries with a tablespoon of the balsamic glaze salt and pepper
2. Let themsit for 10 minutes to release their natural juices and soften up.

4. Assemble & Serve
1. Spread:
Slather a generous tablespoon of the whipped ricotta onto each piece of toastedbread.
2. Layer:
Fold a ribbon of prosciutto and a dollop ricotta on top
3. Top:
Spoon 1 to 2 cherries over the prosciutto.
4. Finish:
garnish with fresh Tarragon
Plate and serve

Watch The Video

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