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Cherry Sauce Prosciutto Crostini

Article author photo. Carlene Thomas, RD, LD This featured post is by Carlene Thomas, RD, LD. You can follow this blogger @CarleneHEA.

Cherries are one of my favorite fruits, but I'll be honest … it's rare that I ever cook with them! In an effort to explore the culinary abilities of this gorgeous pitted fruit, I committed myself to creating a savory bite that's easy but impressive. It's the perfect appetizer to share at a party or to pair with a salad.

Cherry Sauce Prosciutto Crostini

Recipe by Carlene Thomas, RD, LD

Makes 7 large slices


Cherry Sauce
½ tablespoon balsamic vinegar
3 ½ tablespoons Pinot Noir wine
2 tablespoons brown sugar
1 cup cherries, pitted and chopped
¼ teaspoon ground cinnamon

Ricotta Spread
½ cup fat-free ricotta
1 teaspoon lemon zest
⅛ teaspoon salt

Other Ingredients
ciabatta bread


  1. To make cherry sauce, pit cherries, chop and add to a medium-sized pot. Add additional sauce ingredients, stir and cook covered at medium-low for five minutes to soften cherries. Remove lid and increase stove top to medium heat so sauce begins to simmer. Continue to stir and simmer until the sauce is thick and reduced (about 10 minutes).
  2. To create the crostini, slice ciabatta bread and toast it. Mix ricotta ingredients in a bowl and spread over crostini. Spoon cherry sauce over the bread and top with a slice of prosciutto.

Carlene Thomas, RD, LD, is a private practice and consulting registered dietitian from Northern Virginia. She is the campus dietitian for a college, volunteers as the Virginia Dietetic Association PR and Media Chair. Read her blog, HealthfullyEverAfter.co, and follow her on Facebook, Twitter and Pinterest.

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