Ricotta and Cherry Crostini

Recipe By Courtney Roulston, Farm to Fork


  • 2 cups fresh cherries, halved, pitted 
  • 4 slices sourdough bread
  • 3 tbsp extra virgin olive oil 
  • sea salt and black pepper to taste 
  • 180 g fresh ricotta cheese, from the deli
  • 1 tbsp thickened cream
  • 1 orange 
  • 2 tbsp whole roast almonds, chopped 
  • 1 tbsp Australian honey 
  • ¼ cup flat leaf parsley, roughly chopped


  • Heat a BBQ or grill pan over a medium/high heat. Drizzle the bread with half the oil and cook for 2 minutes each side, or until slightly charred. Set aside. 
  • Mix together the ricotta cheese and cream and a pinch of salt and pepper in a bowl until well combined.
  • Peel 3 strips of orange zest and slice into thin julienne. Mix the orange peel with chopped almonds, parsley, 1 tablespoon of orange juice and the remaining oil. 
  • Spread the ricotta mixture onto the toasted bread and top with the cherries. Scatter with the orange and almond mixture and finish with a drizzle of extra virgin olive oil before serving.