This Cherry Bruschetta Recipe has been sponsored by J.Lohr Vineyards & Wines. All thoughts and opinions expressed here are my own.
This Cherry Bruschetta Recipe with Whipped Goat Cheese and Ricotta is a fun, fresh, and easy summer snack or appetizer. Made with freshly grilled bread, sweet plums, cherries, and creamy whipped goat cheese and ricotta, these delicious toasts are the perfect combination of sweet and savory.
It’s summer. The weather is warm (or hot!), fresh fruit is everywhere, and people are starting to spend more and more time enjoying the beautiful sunshine. Like many, I find myself avoiding the oven and the kitchen and find any excuse I can to eat outdoors.
This Cherry Bruschetta with Whipped Goat Cheese and Ricotta is a perfect excuse.
Ready in less than 30 minutes, this lovely Cherry Bruschetta recipe is a far cry from the classic tomato and balsamic bruschetta we all know and love…but it is a good one. And tastes even better paired with J. Lohr Estates Falcon’s Perch Pinot Noir.
INGREDIENTS IN THIS CHERRY BRUSCHETTA RECIPE
- Fresh cherries
- Goat cheese
- Ricotta cheese
- Fresh rosemary
- Fresh basil
- Crusty bread
- Olive oil
WHY I LOVE THIS CHERRY BRUSCHETTA
Bruschetta of all shapes, sizes, colors, and flavors has been one of my favorite summer foods to enjoy with family and friends for as long as I can possibly remember. This particular cherry bruschetta recipe, however, is especially memorable.
- It literally has all the essentials- bread, cheese, salty meat, and juicy sweet fruit.
- jk…we’re missing a vegetable. Does the basil count?
- All these polar opposite flavors work perfectly together.
- The salty meat balances the sweet cherries, while the creamy whipped goat cheese and ricotta balance the must-have crusty grilled bread.
- It’s easy…but looks like a million bucks.
- And fast! This cherry bruschetta recipe will not have you slaving away all day. The most annoying part is taking the pits out of the cherries.
- But that’s what the wine is for!
- This cherry bruschetta recipe is super easy to customize based on what’s in season. So, no cherries? no plums? Swap for other fruits that are more readily available year round.
HOW TO GRILL BREAD
Grilling bread is surprisingly easy and absolutely something everyone should learn how to do. Much better than toasting bread in the oven or even, somehow, the toaster, grilled bread is pretty special.
At its most basic, all you need are two ingredients- crusty bread and olive oil- and a grill. Because, you know, it’s grilled bread.
- Crank up the grill to medium hot.
- Brush both sides of bread with olive oil.
- Place the sliced bread on the grill and grill for approximately 2 minutes, or until grill marks appear.
- Flip and grill the other side for an additional 2 minutes.
- Remove and enjoy.
Warm, crusty bread. Delicious as is, or smeared with whipped cheese.
WHAT SHOULD YOU SERVE WITH THIS CHERRY BRUSCHETTA
If you find yourself looking for a more complete meal, there are several ways this delicious Cherry Bruschetta Recipe with Whipped Goat Cheese and Ricotta can serve as the perfect side or inspiration.
- Serve alongside your favorite grilled chicken or steak.
- For some greens, toss some asparagus on the grill.
- Or make a simple green salad.
- Keep the grilled bread and the whipped goat cheese and ricotta (drizzled with honey, of course)…
- BUT, make a cherry and plum salsa to serve on top of your favorite grilled meat.
- Still savory. Still sweet. Now complete.
- ALWAYS serve with a bottle of J. Lohr Estates Falcon’s Perch Pinot Noir.
WHY J. LOHR ESTATES FALCON’S PERCH PINOT NOIR PAIRS PERFECTLY WITH THIS CHERRY BRUSCHETTA
Pairing the right wine with an appropriate snack or course can be a challenge. I will be the first to admit that even after years of experience, I still get overwhelmed by the seemingly limitless options. There’s reds, whites, blends, sweet, dry, sparkling…I mean, I just want to drink, ok?
So, for today, I’m going to make our lives super easy. I’m going to take the guesswork out of the wine picking process and just tell you what to drink with this Cherry Bruschetta Recipe with Whipped Goat Cheese and Ricotta. I know, you’re welcome.
The wine? J. Lohr Estates Falcon’s Perch Pinot Noir. Here’s why:
- J. Lohr Vineyards & Wines are California grown (and so am I).
- In 2010, J. Lohr Vineyards & Wines became one of the first vineyards and wineries in California to earn the Certified California Winegrowing distinction from the California Sustainable Winegrowing Alliance.
- J. Lohr Vineyards & Wines practice sustainable farming, natural pest management, water conservation, use of clean energy, and package recycling.
- Learn more about J. Lohr Vineyards & Wines sustainability practices here.
- This J. Lohr Estates Flacon’s Perch Pinot Noir has bright and fruity cherry and blood orange notes, making it the perfect wine to sip while you enjoy some cherry bruschetta outdoors.
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Cherry Bruschetta Recipe with Whipped Goat Cheese and Ricotta
- 2 ripe, yet firm plums - chopped into small cubes
- 1 1/2 cups fresh cherries - pits removed and halved or quartered
- 2 tbsp fresh orange juice
- 1/2 cup whole milk ricotta
- 4 ounces goat cheese
- 1 tbsp honey
- 1 tsp fresh rosemary - finely minced
- 1 loaf baguette or crusty bread - sliced
- 1/4 cup olive oil
- 4 ounces prosciutto
- fresh basil - chiffonade
FOR THE CHERRY BRUSCHETTA
- In a medium bowl combine the pitted and chopped cherries, chopped plums and a splash of orange juice. Gently toss to combine. Set aside.
- In the meantime, in a separate bowl whip together the ricotta, goat cheese, honey, and fresh rosemary. Season to taste with additional honey or rosemary, if desired. Set aside in the refrigerator until ready to use.
FOR THE GRILLED BREAD
- Cut bread into 1/2-inch-thick slices. Brush each side with a light layer of olive oil.
- Heat grill to medium-high heat. Once warm, add the bread to the grill and toast for approximately 2 minutes, or until grill marks form. Flip, and grill the other side for an additional 1-2 minutes more. Remove.
- Spread 1-2 tablespoons of the goat cheese and ricotta mixture over each piece of grilled bread. Top each piece of bread with prosciutto, the cherry and plum mixture, and fresh basil. Drizzle with additional honey, if desired.