Recipe By Courtney Roulston, Farm to Fork
Ingredients
- 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
Method
- 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.
