Serve this sweet and tangy macerated cherry recipe over crostini at your next brunch. It also works well as a dessert option for those who have less of a sweet tooth! Honey and sherry vinegar add a wonderful depth of flavor to the cherries, while ricotta cheese adds creaminess. Torn mint leaves add a refreshing kick, and toasted almonds add crunch.
I know that fall produce gets everyone excited, but I’m partial to spring. Berries, stone fruits, summer squash on the grill… what’s not to love?
We’ve been having an intense heat wave, and I haven’t wanted to turn on the oven. This is convenient, since my oven just died. Right now, this is satisfying my sweet tooth.
I have a major sweet tooth, but I realize not everyone is into dessert. If this sounds like you, these macerated cherries might be right up your alley! Not only does it work as a light dessert, it can also be served over crostini as a brunch option or party appetizer.
Sherry vinegar adds a mild acidity, but red wine vinegar or balsamic could be substituted.
Looking For More Cherry Recipes?
Check out my Brandied Cherry Jam, Drunken Cherry Ice Cream, and Cherry Vanilla Muffins! I also love this Cherry Pina Colada from Or Whatever You Do.
Macerated Cherries with Ricotta, Mint, and Almonds
- 1 pint cherries, pitted and halved
- 3 tablespoons honey
- 1 tablespoon sherry vinegar
- Optional: kosher salt and freshly ground black pepper
- 1/2 cup slivered or sliced almonds
- 15 ounces ricotta cheese
- 1/4 cup fresh mint leaves, torn
- Optional: crostini for serving
- In a medium-sized bowl, stir together the cherries, honey, and sherry vinegar. Add a pinch of salt and pepper, if using. Set aside for 20-30 minutes, stirring periodically, until some of the juices have extracted from the cherries and combined with the honey and vinegar.
- While the cherries are macerating, preheat the oven to 350 degrees F. Spread the almonds in a single layer on a sheet pan, and toast for 5-7 minutes until golden and fragrant, shaking the pan once or twice to ensure even toasting. Set aside to cool.
- Spoon the ricotta into serving bowls or spread onto crostini. Top with cherries, almonds and mint. Serve immediately.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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What a marvelous, light summer dessert! And I also love how versatile those macerated cherries are—perfect on my morning yogurt!
Jennifer Blake says
Oh my this is so good! Not overly sweet, but still decadent!
Katie | Healthy Seasonal Recipes says
This recipe is gorgeous- I want to make this any time I have friends over because it’s seriously so pretty.
What a lovely idea:
can you use jar cherries if fresh aren’t available?
Jennifer Farley says
Sure! I’d just always read the label to make sure the jarred cherries aren’t full of sugar or anything else that might alter the flavor. That would be overkill with the honey.
gerry speirs says
Super tasty way to use up cherries!
Erin @ Dinners, Dishes, and Desserts says
So good on a little crusty bread!
Lindsay Cotter says
Love everything about this!! Looks so delicious!
Nancy Perine says
Aloha Jen ~~ We’re blessed here in Hawaii to have fresh fruit available all year around, so I got brave and made your macerated cherries for our Sunday evening gathering down by the ocean. We all bring a main dish, salad, hors d’oeuvres, or dessert as our contribution. The weekly gathering gives us a break from busy week day schedules to meet with friends and share favorite recipes. We gab, gab, gab and just munch away. With practice, I’ve managed to do both at the same time!
I chopped the cherries so they could be spread on crostinis and the platter of them disappeared like magic! Thanks for introducing me to this neat new dish.
Aloha … Nancy On Maui
I chopped the cherries in chunks so I could spread them on crostinis. The large platter of goodies disappeared in a flash