Ingredients
- 1 lemon
- 1 French baguette
- Olive oil
- 2 cups fresh, halved and pitted cherries
- Salt
- 1 cup pecan pieces
- 8 oz fresh ricotta
- 4 Tbsp honey, separated
- Fresh mint, about 10 leaves, chopped.
Directions
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Step 1:
Wash the lemon and zest half. Once zested, juice lemon and measure out 2 Tbsp. Set aside.
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Step 2:
Slice the baguette in half widthwise and again lengthwise to get four pieces. Brush with olive oil and broil until browned.
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Step 3:
Wash, halve and pit the cherries. Place on a parchment lined baking sheet. Drizzle with 2 Tbsp olive oil and sprinkle with a little salt. Broil on second shelf in oven for 8 - 10 minutes, until juicy and softened. Set aside.
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Step 4:
Heat oven to 350 F. Place pecans on baking sheet and roast for 8 minutes. Set aside.
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Step 5:
In small bowl, mix together the ricotta and 2 Tbsp honey.
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Step 6:
Toss roasted cherries with 2 Tbsp lemon juice.
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Step 7:
Spread honey ricotta evenly over each of the four pieces of toasted baguette.
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Step 8:
Top each piece with some cherries. Drizzle each piece with some of the remaining 2 Tbsp honey, lemon zest, pecan pieces, and chopped mint.
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Step 9:
Slice into smaller pieces for serving.