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Caramelized Shallot Bruschetta with Ricotta and Roasted Cherries

Bruschetta is an Italian antipasto and a wonderful way to start a meal. Make the shallots and cherries the day before you want to serve these and the recipe will come together in less than 15 minutes.

Caramelized Shallot Bruschetta with Ricotta and  Roasted Cherries

Preheat the oven to 400˚

Heat 1 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.

In a medium mixing bowl toss the pitted cherries with the coconut sugar, bourbon and salt. Pour onto a 12″ x 18″ baking tray lined with parchment paper. Roast for 25 minutes, rotating the pan halfway through, until tender. Let cool.

Toast both sides of baguette slices on a baking sheet until golder brown. Rub cut side of garlic on each toasted slice.

To serve – Spread 1-2 tbsp of ricotta on each slice. Top each slice with some roasted cherries and caramelized onions. Garnish with chopped chives and a pinch of apple cider vinegar powder.

serves 6

SHALLOTS

  • 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

CHERRIES

  • 12 oz dark sweet cherries, pitted and cut in half
  • 3 tbsp coconut sugar
  • 3 tbsp bourbon, such as Buffalo Trace Kentucky Straight Bourbon Whiskey
  • ¼ tsp pink Himalayan sea salt

RICOTTA 

  • 14 oz firm tofu
  • 1 tbsp nutritional yeast flakes
  • 1 tbsp tapioca starch
  • ½ tsp lactic acid
  • ½ tsp pink Himalayan sea salt

BRUSCHETTA

  • 1 baguette, sliced on a diagonal
  • 1 clove of garlic, peeled, cut in half

GARNISH

  • 2 tbsp chopped chives
  • apple cider vinegar powder