Description
A seasonal specialty that everyone will love! Toasted ciabatta bread smothered with vegan tofu ricotta cheese and topped with sweet maple roasted cherries and fresh basil. Perfect for either a decadent entrée or appetizer.
Ingredients
Scale
- 1 lb Fresh Cherries (Pitted and with most halved and some left whole)
- 1/4 Cup Natural Maple Syrup
- 2 Tbsp Olive Oil
- 1/4 tsp Salt
- 1 Cup Vegan Ricotta (Try this homemade Simple Vegan Ricotta Cheese recipe)
- Fresh Bread (toasted)
- Fresh Basil (chopped for garnish)
Instructions
- Preheat the oven to 350°F.
- Remove the pits from the cherries and cut most of them in half, but leave some whole, if desired.
- Place the cherries on a parchment paper lined baking sheet and add the maple syrup, olive oil, and salt. Stir to combine.
- Bake the cherries for 25-30 minutes, stirring halfway through.
- While the cherries bake, make the vegan ricotta if using homemade.
- When the cherries are finished, set them aside to cool while you toast the bread. Use a toaster or the broiler on your oven to toast the bread.
- Spread the vegan ricotta into each slice of bread and top with the cherry mixture.
- Sprinkle chopped fresh basil onto each piece and serve immediately while warm.
- Leftover roasted cherries and vegan ricotta cheese can be refrigerated separately in airtight containers for up to 5 days.
Notes
- Any leftover cherries/juice can also be served over ice cream or with baked goods.
- Leftover vegan ricotta cheese can also be used for pizza, pasta, or lasagna.
Keywords: Vegan Ricotta Toast with Roasted Cherries