Cherry-Balsamic-Ricotta Breakfast Toasts

If you’re in a hurry, you could do this with no heat, and only three ingredients: bread, cherries, and ricotta. You’d save 5 minutes, and it’ll still be delicious.

But let’s fancy it up a bit. First, we brush our bread with olive oil, and griddle it on one side only, just short of a char.  Then we deepen the cherry flavor with few splashes of balsamic. 

With simple ingredients, quality matters.  I use a good olive oil.  I like one with a bite, but not too much, like Bariani or Nobleza del Sur.   And I use a good balsamic.  (Pick up the bottle, and give it a swirl.  Does it look syrupy and thick?  Without unnecessary thickeners and sweeteners?  Good).  I use the Seggiano brand. Finally, I make sure my loaf has a bit of heft and character.  Here, I use the sourdough Long French Baguette from my friends at Orchard Hill.  You could go even deeper with a Russian rye…           

Serves 3-4

• 1/2 pound cherries, pitted and coarsely sliced
• 1 C ricotta
• 6 slices rustic sourdough bread
• ~2 Tbsp good balsamic
• good olive oil for brushing
• optional extras: orange zest, chia seeds, toasted chopped hazelnuts, urfa chili flakes, drizzle of honey

Directions

1. Combine cherries and balsamic.  Adjust balsamic to taste. 
2. Brush the bread liberally with olive oil on one side only.  Cook oil-side down on a medium-hot cast iron skillet until deeply toasted, just short of char. 
3. Spread ricotta on oil side of toast; place cherries on ricotta.  Drizzle or sprinkle any extras you’ve got.