This quick and easy Cherry and Plum Bruschetta With Ricotta and Prosciutto is a tasty appetizer that’s bursting with summer flavors. Fresh cherry and plum bruschetta is perfectly paired with creamy ricotta and salty prosciutto, all layered on toasted baguette rounds. Bring a tray of irresistible cherry and plum bruschetta rounds to BBQs, picnics, summer parties, and more.
There’s nothing better than the taste of sweet, delicious summer fruit and salty Prosciutto coming together in a handy summer appetizer. Don’t worry—pitting cherries isn’t as intimidating as it sounds. The GoodCook Profreshionals Cherry Pitter makes quick work of pitting cherries. It removes pits from even the most giant cherries and features a recessed holder for large and small cherries. It also comes with a built-in splatter shield.
You only need one hand to operate The GoodCook Profreshionals Cherry Pitter as your other hand drops cherries into place to eject and reload. The clear window chute guides the pit as it’s removed and serves as a juice splatter guard. A spring-loaded plunger extends and contracts in one swift motion and locks into place for compact storage. The best part is that the shape of each cherry stays intact for safe snacking, pies, preserves, and more.
Follow the steps below to make a tray of flavorful summer toast rounds:
How To Make Cherry Bruschetta Recipe with Whipped Goat Cheese and Ricotta
- Using the GoodCook cherry pitter, remove the cherries’ seeds and cut each cherry into halves.
- Place the pitted cherry halves in a GoodCook Touch 5 Qt Mixing Bowl and add the sliced plums, olive oil, orange marmalade, and a pinch of salt. Cover the bowl and let sit for 10-15 minutes, or just until the fruit begins to release juices.
- Meanwhile, stir the ricotta and goat cheese together in a medium bowl until smooth. Add the rosemary and basil, stirring to combine, and season with salt and pepper.
- To assemble, drizzle toasted baguette rounds with olive oil, then spread a layer of the ricotta mixture on top of each. Top each round with a few leaves of arugula. Add a slice or two of prosciutto. Top with the fruit mixture and finish with a drizzle of the juices from the bowl, and season with salt and freshly cracked pepper.
Tips For Making Bruschetta Rounds
- Use good quality bread for the rounds
- Toast the rounds until golden and slightly crisp on the outside
- Don’t overload each round with toppings – you don’t want the toppings to fall off the sides when you bite
- Add the toppings right before serving to prevent the bread from getting soggy
What To Serve With Cherry and Plum Bruschetta with Ricotta and Prosciutto
- Grilled chicken, salmon, or steak.
- Grilled asparagus or zucchini
- Green salad
From a GoodCook Profreshionals Cherry Pitter to a GoodCook Touch 5 Qt Mixing Bowl to a GoodCook Spatula Spreader, GoodCook has all the kitchen essentials you need to whip up this delicious appetizer. Are you ready to assemble this tasty summer snack?
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Cherry and Plum Bruschetta with Ricotta and Prosciutto
Prep time: 15 minutes
- 1 cup cherries
- 2 red plums, halved, pitted, thinly sliced
- 1 TBSP orange marmalade or honey
- 1 TBSP olive oil plus more for drizzling
- ½ teaspoon salt
- 1 cup whole-milk ricotta
- ½ cup goat cheese softened
- 1 teaspoon fresh basil, finely minced
- 1 teaspoon fresh rosemary, finely minced
- 1 cup fresh baby arugula
- 1 loaf baguette, sliced in rounds
- 8 ounces thinly sliced prosciutto
- 1/2 baguette, cut 1/2″ thick rounds, toasted
Using a GoodCook cherry pitter, remove seeds from cherries, and cut them into halves—place in a bowl. Add sliced plums, olive oil, orange marmalade, and a pinch of salt. Cover the bowl and let sit for about 10-15 minutes, or just until the fruit begins to release juices.
Meanwhile, stir ricotta and goat cheese together in a medium bowl until smooth. Add rosemary and basil. Stir to combine—season with salt and pepper.
Drizzle toasted baguette rounds with olive oil.
Spread a layer of ricotta mixture.
Top with a few leaves of arugula.
Add a slice or two of prosciutto. Add fruit.
Finish with a drizzle of the juices from the bowl, a sprinkle with salt and fresh cracked pepper.