Stone Fruit-Balsamic-Ricotta Toasts

Stone Fruit-Balsamic-Ricotta Toasts Fete-a-Tete

Roasting fruit with balsamic vinegar makes the sugars comes alive in a totally different way, and creamy ricotta is the perfect base. Easy breezy. You can do it!

Prep Time
Cook Time
  • 1 loaf of fresh French bread, cut into ½" slices
  • 1 oz. package of ricotta cheese
  • 4 ripe stone fruit like apricots (used here), nectarines, peaches, or plums
  • ¼ cup balsamic vinegar + more for drizzling
  • cooking spray
  1. Pre-heat oven to 400° F.
  2. Cut bread and spread out onto a baking tray, into one layer.
  3. Thinly slice fruit (with or without skin on) and mix in a bowl with the ⅓ cup balsamic vinegar.
  4. Prepare a baking sheet: cover with foil, spray with cooking spray, and then spread out the fruit into one layer. Bake for 15 – 20 minutes, until the fruit begins to caramelize and lightly darken. These can be made up to 2 days before serving.
  5. Bake the bread until toasted, about 3 minutes.
  6. When you want to serve the toasts, assemble. Spread ricotta cheese on each piece of toast, top with fruit, and drizzle with more balsamic.

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