|125 g||ricotta cheese|
|1 tbsp||balsamic vinegar|
|1 tbsp||cane sugar|
|50 g||mascarpone cheese|
|½||lemon (zest and juice)|
Using a knife, halve cherries and remove the pit. Pluck basil leaves from stems, thinly slice, and set aside until serving.
Add cherries, balsamic vinegar, and cane sugar to a small pot over medium-low heat and let cook, while stirring, until sugar is completely dissolved. Cover with a lid and let simmer for approx. 5 min. more.
Meanwhile, add ricotta, mascarpone, and lemon zest to a bowl and beat until fluffy. Juice lemon and add lemon juice to the bowl. Stir to combine and season with salt and pepper to taste.
Heat a grill pan over medium-high heat and toast bread slices on both sides until light brown. For serving, spread the toasted bread with some of the whipped ricotta, top with balsamic cherries, and sprinkle with any remaining sauce. Garnish with sliced basil and enjoy!