Roasted Cherry and Whipped Ricotta Tartine

I hate to think that we could be at the end of cherry season, so let’s live large and make these delicious Roasted Cherry and Whipped Ricotta Tartines.  This beautiful appetizer is made with honey-roasted cherries, a delightful ricotta spread and lightly toasted baguette slices.  It’s the perfect send-off to cherry season for another summer!

If you can find Ranier cherries (those pretty yellow-orange cherries that originated from Washington State), you should incorporate them into this dish.  Not only are they so pretty, they are exceptionally sweet.  I have to say that after going to three different markets, I finally snagged the last pound of them!  They aren’t around for long so if you can find some, you’re very lucky!

When roasting the cherries, pit them and then cut them in half.  Add some honey and thyme, toss them, and roast them for 10 minutes or so.  The thyme is a lovely complement to the honey and cherries!

While the cherries are roasting, whip up the cheese mixture.  This is a combination of ricotta, cream cheese and feta cheese that gets whipped in the food processor.  Add olive oil, lemon juice, salt & pepper and blend until smooth.

Toast the baguette slices either under a broiler or on the barbecue until lightly toasted.

To assemble these luscious bites, spread some whipped ricotta over each baguette slice.  Top with some cherries and drizzle with honey.  A little salt, pepper and thyme leaves tops it off beautifully.  The only thing left to do is pour a lovely cold glass of rosé and enjoy!

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Roasted Cherry and Whipped Ricotta Tartine

Makes: 18-20 toasts

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


Roasted Cherries:

  • 227 grams cherries (about 32 cherries), pitted and halved (can use a mix of Bing and Rainier)
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 2 large sprigs fresh thyme, leaves stripped off stems

Whipped Feta:

  • 6 ounces whole milk ricotta
  • 1 ounce cream cheese, at room temperature
  • 2 ounces feta, crumbled
  • 2 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 tsp Kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 baguette, sliced on the diagonal, into 1/2- to 3/4-inch slices


  • 2 sprigs fresh thyme, leaves stripped off stem
  • 2 tbsp honey
  • Flaky sea salt
  • Freshly ground black pepper


Prepare Roasted Cherries:

Preheat oven to 400°F. Place halved cherries on a rimmed baking sheet. Drizzle with olive oil and honey. Scatter thyme leaves over cherries. Roast for 10-12 minutes, until tender and beginning to bubble. Remove from oven and set aside.

Make Whipped Ricotta:

Place the ricotta, cream cheese and feta in the bowl of a food processor fitted with the steel blade.

Pulse until the cheeses are mixed. Add olive oil, lemon juice, salt, and pepper and process until smooth.

Toast baguette slices on both sides, under the broiler, or on the BBQ if you like.

Spread some whipped ricotta over each slice of toast. Top with a few cherries. Drizzle with honey. Sprinkle with salt and pepper. Garnish with a few thyme leaves.

Recipe from Salt and Serenity


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