Crostini with Roasted Cherries and Thyme on Almond Ricotta with Honey and Balsamic

 

12 slices toasted baguette

1 cup Almond Ricotta

12 cherries, pitted and halved

12 sprigs of fresh thyme

1 T.  olive oil

kosher salt

honey (agave for vegans)

balsamic glaze

 

Preheat the oven to 400 degrees. Place the slices of baguette on a sheet pan and toast the slices of baguette for 7 minutes on the lower rack. At the same time, on a sheet pan lined with parchment, place the cherries and thyme and drizzle with the 1 T.  of olive oil. Sprinkle the cherries with salt. Roast for 5-7 on the high rack in the oven minutes until tender and bubbly. Spread a spoonful of almond ricotta onto the top of each crostini. Top with 2 cherry halves and a crispy sprig of thyme. Drizzle the crostini with honey and a bit of balsamic glaze. Top each toast with a tiny sprinkle of kosher salt and serve immediately.