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Honey-Roasted Cherry & Ricotta Tartine
Honey-Roasted Cherry & Ricotta Tartine
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From: EatingWell Magazine, July/August 2016
With fresh cherries and a creamy thyme-spiked ricotta spread, this easy tartine recipe is perfect for a healthy breakfast. Serve with a green salad for an easy lunch or light dinner.
- By: Andrea Bemis
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
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
- salt
- 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)
Preparation
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Active
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Ready In
- 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.
- Serving size: 1 tartine
- Per serving: 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
- Nutrition Bonus: Calcium (24% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 1 starch, 1 fruit, ½ other carbohydrate, 1 medium-fat meat, 1 fat
