Recipe

Tartines of ricotta, cherry pickles & honey with Frantoio olive oil

A gourmet and original recipe to brighten up a brunch, a summer buffet or a cocktail party!

By Victoria Maly, jeune cheffe talentueuse

Type of recipe: Dessert or tapas
Olive oil used: Organic extra virgin olive oil FRANTOIO Mira Luna
Wine pairing: Mira Luna White 100% Rolle Vermentino - AOC Coteaux Varois en Provence
Preparation time: 10 min + 10 min the day before for pickles
Number of guests: 4 people
Level of difficulty: Easy

Ingredients

4 slices of country bread
150g sheep ricotta
Cherry pickles
Lemon thyme
Acacia honey
Frantoio olive oil

For cherry pickles:

100g of pitted cherries
50g white sugar
100g apple cider vinegar
150g of water
1 star of star anise

We advise you for this recipe:

Preparation

Step #1 - Preparation of pickles

The day before, prepare your pickles. Carefully remove the kernels from your cherries and cut them in half. Keep them in an airtight glass jar.

In a small saucepan, pour the sugar, vinegar, water and star anise and bring the mixture to a boil. Then pour this hot mixture over your cherries. Close the jar and wait for it to cool completely before putting it in the fridge.

Let macerate your cherries 1 night minimum before consuming.

Step #2

The next day, toast your country slices.

Spread them with sheep ricotta, decorate with cherry pickles, a drizzle of honey, lemon thyme and a drizzle of olive oil!

Bon appétit!