Caramelized Shallot Bruschetta with Ricotta and Roasted Cherries
This beautiful bruschetta is guaranteed to lift your spirits up high! Bruschetta is an Italian antipasto (first course) and is a wonderful way to start a meal. In its most basic form, Bruschetta is toasted Italian bread with toppings like chopped fresh tomatoes, basil, and olive oil.
We’re keeping it simple today by employing Kite Hill ricotta cheese, Bada Bing cherries, and fresh shallot — all of which are staples in my home. Caramelized shallots carry the weight of this recipe and are available year-round; they’re also the most fresh in the fall, so now’s the perfect time to drop the fork and lift some bruschetta!
Preheat the oven to 400˚
Heat 2 tbsp of avocado oil in a 12″ skillet. Add half of the shallots and cook, stirring occasionally for 10 minutes until golden brown. Transfer to a bowl and repeat with the remaining shallots. Season with salt and pepper. Set aside.
Toast both sides of baguette slices on a baking sheet until golder brown. Rub the cut side of garlic on each toasted slice.
To serve – Spread 1 tbsp of ricotta on each slice. Top each slice with some sliced cherries and caramelized onions. Garnish with chopped chives and a pinch of apple cider vinegar powder.
- 2 pounds fresh shallots, peeled and thinly sliced
- 3 tbsp avocado oil
- 2 tbsp coconut sugar
- 2 tbsp apple cider vinegar
- ¼ pink Himalayan sea salt
- ¼ teaspoon freshly ground black pepper
- 1 baguette, sliced on a diagonal
- 1 clove of garlic, peeled, cut in half
- Kite Hill almond milk ricotta
- chopped Bada Bing cherries
- 2 tbsp chopped chives
- apple cider vinegar powder