Nutrition per serving may change if servings are adjusted.
2 cups pitted fresh cherries
1 tablespoon honey, plus more for serving
1 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons extra-virgin olive oil
4 whole-grain artisan bread ( ½ inch thick)
1 cup part-skim ricotta cheese
1 teaspoon fresh thyme
¼ cup slivered almonds, toasted
flaky sea salt, such as Maldon (see Tip)
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Toss cherries with honey, lemon juice, oil and salt. Roast on the prepared pan, shaking it once or twice during cooking, until the cherries are warm and very soft, about 15 minutes.
Toast bread. Top with ricotta cheese, lemon zest, the roasted cherries, thyme, almonds and sea salt. Drizzle with more honey, if desired.
Make Ahead Tip: Refrigerate roasted cherries (Steps 1-2) for up to 3 days; reheat before serving.
Maldon sea salt has been produced in the town of Maldon, England, since 1882 with seawater from off the Essex coast. Its large, flaky crystals enable you to use just a tiny pinch of salt to deliver a big hit of flavor.
320 calories;13 g fat(4 g sat); 6 g fiber; 39 g carbohydrates; 15 g protein; 46 mcg folate; 19 mg cholesterol; 17 g sugars; 6 g added sugars; 297 IU vitamin A; 8 mg vitamin C; 241 mg calcium; 2 mg iron; 272 mg sodium; 401 mg potassium
Calcium (24% daily value)
Carbohydrate Servings: 2½
Exchanges: 1 starch, 1 fruit, ½ other carbohydrate, 1 medium-fat meat, 1 fat