Grilled Whipped Ricotta Toast with Balsamic Cherries

Grilled Whipped Ricotta Toast with Balsamic Cherries

Oct 12, '21


  • 4-6 large slices of sourdough bread
  • 1 1/2 cups ricotta
  • 1 1/2 cups Sunrise Fresh Dried Cherries, roughly chopped
  • 2 tbsp balsamic vinegar
  • 4 large basil leaves, chopped
  • Candied pecan pieces
  • Olive oil to drizzle
  • Flaky sea salt to serve


  1. Preheat the grill to 400 degrees Fahrenheit. Once hot, place the sliced sourdough onto the grill. Grill for about 1-2 minutes per side until toasted and charred but not burnt. This will add flavor. Remove from the heat and let cool.
  2. Meanwhile, add the ricotta to a large mixing bowl. Use an electric mixer to ship the ricotta on medium-high speed until light and fluffy, about 2-3 minutes. Set aside.
  3. In another mixing bowl, add the cherries, balsamic and basil. Toss and let sit for about 10 minutes.
  4. To serve, spread a generous amount of the whipped ricotta onto a slice of toast. Follow with a generous spoonful of the balsamic cherries.
  5. Garnish with candied pecan pieces, a drizzle of olive oil and a pinch of flaky sea salt.