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Warm Cherry and Ricotta Crostini

18 crostini


Low Sodium No Added Sugars Vegetarian

Nutritional Facts Per Serving

2.1 g
3.6 g
0.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 51
  • Fat 3.4 g
    • Saturated   1.4 g
    • + Trans 
  • Cholesterol 7 mg
  • Sodium   35 mg
  • Carbohydrate 3.6 g
    • Fibre   0.3 g
    • Sugars   1.1 g
  • Protein 2.1 g
    • Vitamin A
    • Vitamin C
    • Calcium 3 %
    • Iron


Preheat the oven to 400°F. Set baguette slices on a baking sheet lined with parchment paper. Brush the tops of the bread with the 2 Tbsp of oil. Bake six to eight minutes, or until lightly toasted. (Toasted bread can be made a few hours before needed. Cover and keep at room temperature.)

To finish crostini, reheat the oven to 400°F. Spread each toasted bread slice with 1 Tbsp. of ricotta cheese. Now set four quarter pieces of cherry on each crostini. Pop the crostini into the oven until warm, but not piping hot, about 5 minutes. Carefully arrange the crostini on a serving platter. Drizzle and sprinkle each crostini with a little olive oil, balsamic vinegar, salt and pepper. Top each crostini with a few slices of basil and twirls of orange zest and enjoy.

Note: The baguette used for this recipe was about 2 1/2 to 3 inches wide. Do not use one much larger than that or you won’t get bite-sized crostini.

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