Crostini with Ricotta and Cherries

Seriously, I am in love with crostini. You can literally put anything on it and it is good.  Beyond good.  I've made it for years and I never get tired of it. But this year I thought I might try something new.  Crostini with cherries?  Sounds kind of odd right?  Well, with the addition of the ricotta and lemon zest it all works.

Combine a cup of pitted and halved cherries with 1 tablespoon of honey or agave in a small saucepan just until the honey has melted.  Turn it off and allow to sit and macerate for a good 10 to 15 minutes, or longer. 

Brush 4 slices of rustic whole grain bread with olive oil and either toast in the oven or put on the grill.  Toast until light brown and there is some crunch to the bread. 

Mix about 1/2 cup fresh ricotta with the zest of one lemon and about a teaspoon of some very finely diced rosemary.  Spread on the toast and top with the cherries. 

Hum hum good!  A sparkling glass of Proseco anyone?