You always know summer is approaching when the markets here in Seattle start to showcase the beautiful colors of locally picked cherries. Heaps of cherries perfectly styled in rustic baskets and crates line the tables of open stalls, enticing even the most nonchalant of visitors to try a taste. It’s tough not to buy a whole bag of these little beauties while prowling the daily neighborhood markets, and I’m so thrilled that Seth created the perfect little appetizer to sing the praises of the PNW cherry for this summer’s feast.
Just glancing at the photos Monica took of this appetizer makes my mouth water! I admired Seth assembling these little bits of toast heaven while I was setting our table, and I could barely resist eating all the lovely ingredients individually before he was even done assembling them! Although I feel like they look a bit challenging to create (how could something that perfect not be a bit tough to pull off?!) Seth swears that these are a quick and easy way to please your guests at any summer event this summer. I know I’ll be whipping these puppies up when I get home later this month!
Grilled Toast with Rainer Cherries / Prosciutto / Ricotta / Tarragon
- 1 large baguette or other rustic white bread cut into 12 slices
- 15 ounces fresh ricotta cheese
- 1 ½ cup pitted and halved Rainer cherries
- 6 springs of tarragon with leaves hand torn
- 6-8 extremely thin slices of prosciutto
- 1 tbs sherry vinegar
- good quality olive oil
- salt and pepper to taste
Brush or drizzle the bread slices with olive oil.
Heat a charcoal or gas grill & grill the bread until gill lines are present about 2-4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast and tear the tarragon over the cheese. Arrange the prosciutto and cherries on top of the toast and drizzle a few drops of vinegar and olive oil. Finish with salt and pepper to taste.
Keep your eyes peeled for more fresh Pacific Northwest inspired recipes from Seth’s summer menu coming in just a few days!