Today's recipe is for grilled Italian-style bruschetta topped with ricotta cheese and thinly sliced red onion, fresh mint and fresh cherries tossed with a simple balsamic vinaigrette.
Extra virgin olive oil
Light brown sugar
The bruschetta can be easily made underneath the broiler inside the house instead of grilling them outside, but either way, the main part of the work involved with this recipe is pitting the cherries. Pit as many as needed and also thinly slice a little red onion.
Make the balsamic dressing by combining 2 to 3 parts extra virgin olive oil with 1 part balsamic vinegar, a little dollop of Dijon mustard, a little pinch of light brown sugar and a crack of black pepper. Whisk it all up.
At this point, add the pitted cherries and red onion to the dressing, toss them around and let them marinate.
Chop up the fresh mint at some point, but it won't be added until just before serving.
Get the grill nice and hot, then brush both sides of the sliced bread with olive oil and season one side with salt and pepper. Make sure the bread slices char up nicely on both sides, with some nice grill marks.
Just before serving, add the chopped mint to the bowl with the cherries and toss that to combine. Top each slice of grilled bread with a dollop of ricotta cheese and then serve those up on individual plates with a spoonful of the cherries right on top.