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Cherry Ricotta Crostata

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It’s not really a pie and it’s not really a pizza but it sure is delicious. This Cherry Ricotta Crostata has a shortbread like crust with a cheese filling, is studded with cherries and topped with a port wine Cherry sauce.

Cherry Ricotta Crostata Served on a White Plate with Port Cherry Sauce

Don’t leave…you’re in the right place!

I’ve just gussied myself up with a new outfit. I would never come empty handed and this Cherry Ricotta Crostata fits perfectly on the blog today. As some of you know; I’ve been in the web development business for twenty years and the very first site I created those many years ago was a site with recipes.

As my business grew, my own hobby site always got the crumbs of my time; you know like the story of the cobbler and his kids needing shoes? When I decided to turn that site into an interactive blog I was still cobbling a bit as client work always came first and my own work got the leftover crumbs.

Fast forward and I’ve sold the bulk of my clients to another firm and am focusing solely on my food and cocktail blog and it was just time. Time to put the effort into something that represented me better with a big girl logo and everything! I can not deny I simply love it.

There is nothing that needs explaining about site operation; I just wanted something simple and clean and with my favorite colors.

I’ve got several posts that will need work to get the main photo displayed as the transition from one theme to another didn’t make that a given but with almost a thousand posts that’s going to be a long-term labor of love that may not even happen.

I’m more excited about moving forward than looking back! I’m upgrading hosting too so it will be faster; that should happen today. Yes, I have a lot of ads that don’t help with speed issues but when you segue to doing this full-time those are what pay the bills so I can buy the cherries and make the yummy food!

The one thing I wanted my logo to convey was that it represented both a food and cocktail blog. How could it not be cherries? Not only do I love them above all fruits (their short season makes me yearn for them even more) but I love using them for both cocktails and cooking…perfect right?

I still hear myself using the phrase, ‘Pretty please with a cherry on top?’ to convey how much I want something so the cherry is on the top. I’m telling you that using this little fruit in my branding has real meaning to me. I love love LOVE cherries!

Cherry Crostata Dolce from @creativculinary

To celebrate I decided today’s post had to be something cherry; and this Cherry Ricotta Crostata with Port Cherry Sauce is probably my favorite cherry dessert EVER!

I thought it worthy of pulling from the archives and sharing it once again. A friend of mine, Domenica made a beautiful Blueberry Crostata Pie (pictured above) with enough dough for a top and bottom crust. 

I decided to try Domenica’s recipe for the 12″ crust I needed for my Cherry Ricotta Crostata and I loved it, it reminds me very much of a shortbread cookie; just a perfectly fabulous crust. I used Domenica’s entire recipe for the dough to create a bottom crust. You can use a pizza stone or a baking sheet to bake it.

The dough is rolled flat and then the outside edge is folded in and crimped; making sure it’s high enough to contain the filling ingredients, working as something like a dam. In lieu of Domenica’s blueberry jam and fresh blueberry filling, I then followed the rest of my own recipe which called for a ricotta filling and fresh sweet cherries. I finished the dessert with a Cherry Port Sauce that I thought (hoped) would bring just a bit more juiciness to the end result. Isn’t hope an inherent part of baking?

Actually it’s true of most everything I create that pulls together different techniques, different recipes, different ingredients…always hoping and praying a bit that the end result will match the deliciousness envisioned in my head. This one worked and was sublime and I can only hope you love it as much as I do. Here’s to more time in the kitchen and less at my computer; I know I’m celebrating!!

PIN IT! ‘Cherry  Ricotta Crostata’

Cherry Ricotta Crostata Served on a White Plate with Cherry Port Sauce Drizzled on Top

Yield: 8-10 Servings

Cherry Ricotta Crostata

Cherry Ricotta Crostata

Fabulous and rustic cherry pie with ricotta cheese.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

For the pasta frolla (pastry):

  • 3 cups unbleached all-purpose flour
  • 1 cup confectioners’ sugar
  • 1/4 teaspoon fine sea salt
  • Grated zest of 1 lemon
  • 1 cup (1/2 pound) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large whole egg
  • 2 large egg yolks

For the Filling (Makes enough for one 12-inch Pizza/Pie)

  • 2 cups / 1 pound ricotta
  • 1/3 cup sugar
  • 3 eggs
  • 1/2 tsp vanilla
  • 1 Tbs Limoncello (I've also used Orange Liqueur or Amaretto)
  • 1/2 tsp ground cinnamon
  • 1 pound fresh cherries, pitted

For the Port Cherry Sauce for Topping:

  • 1 cup cherries, pitted
  • 1 cup water
  • 1/2 port wine
  • 1/2 sugar

Instructions

To Make the Crostata shell

  2. Put the flour, sugar, salt, and lemon zest in the work bowl of a food processor and pulse briefly to combine the ingredients. Scatter the butter around the bowl and pulse until the mixture is crumbly. Add the whole egg and egg yolks and process until the mixture is just beginning to clump together in the work bowl.
  3. Turn the dough out onto a lightly floured work surface and pat it together into a thick disk. Wrap tightly in plastic and refrigerate for at least 1 hour, or until well chilled.
  4. On a lightly floured surface, roll out the larger portion into an 12-13-inch circle about 1/8 inch thick or slightly thicker. Carefully wrap the dough around the rolling pin put it into a round pizza dish or on a baking sheet. Gently press the dough into the bottom and up the sides of the pan or if using a baking sheet, make an identifiable rim on the outside edge of the dough. Put the pan in the refrigerator to chill for 30 minutes.

For the Ricotta Filling

  2. Heat the oven to 350 degrees F.
  3. Using a hand mixer or whisk, beat the ricotta until smooth and creamy. Whisk in the eggs, the sugar, the vanilla, the liqueur and the ground cinnamon.
  4. Remove the dough from the fridge and carefully pour and spread the Ricotta Filling onto the dough not more than about an inch from the edges (leaving a border).
  5. Place the pitted cherries all over the Filling.
  6. Bake until the dough is puffed and golden brown and the Ricotta Filling is puffed and set in the center, about 30 to 45 minutes depending on the thickness of the dough and your oven. Keep an eye on it; mine was perfect at about 40 minutes when golden brown.
  7. Remove from oven and allow to cool slightly.
  8. Top with some of the Port/Cherry sauce and serve warm or at room temperature.

For the Port/Cherry Sauce

  2. Combine all ingredients together and simmer until sauce is thickened and coats the back of a spoon; approximately 10-15 minutes.
  3. Cool until thickened.
  4. Refrigerate leftovers.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 467Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 184mgSodium 191mgCarbohydrates 75gFiber 3gSugar 33gProtein 17g
The nutritional information is computer-generated and only an estimate.
© Creative Culinary
Cuisine: Italian / Category: Pastry and Pie

 

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Comments

    • Thank you dahling…I do love my new outfit! AND I love the cherry ricotta pie…now if I could just remember to buy some ricotta I would make it again before all the pretties are gone forever (or til next year!).

      Reply

    • Thanks Jenni and that was the plan. Of course I use lemons and limes in both too but somehow they weren’t quite as perfect as that lone ‘cherry on top.’

      Reply

    • Thank YOU…in some ways you know it wouldn’t have happened without you and a great recommendation. I love it too!

      Reply

    • Thanks John; you hit on so much of what I was going for! I actually made this pie again; I did share it but it was hard, it’s SO good!

      Reply

    • Thanks SO much Kelly and cheers to you; I clicked on your link and LOVED your article about Maine. I am a fan of a show on Animal Planet called North Woods Law and find Maine a place I would love to go; your article might have sealed the deal. I love off the beaten path and peaceful trips; this sounded perfect!

      Reply

    • I have only been using them when they come into season the last few years. What changed? I bought a cherry pitter. Makes much quicker and less messy work of the task of removing those pits. Careful…once you start, you can’t stop!

      Reply

  14. Did I tell you that I made this once and was about to make it again? I simply love it! The ricotta and cherries are the perfect filling for something like this. Now I know I have to make it again! Scrummy!

    Reply

    • No you did not! You must try the cherry/port wine sauce. On this pie or anywhere…it’s to die for Jamie.

      Reply

  16. I love your memories of “pie grandmother” and “cake grandmother”. I had cooking grandmother and non-cooking grandmother. 😉 I’m hoping to have some cherries left after my preserving morning tomorrow to make this up. I love a good italian dessert, they always have the perfect level of sweetness.

    Reply

    • You know you hit the nail on the head…perfect blend of ingredients but nothing overly sweet. I loved that.

      Reply

  18. How sweet is the story of your Cake and Pie grandmas…makes me smile to read. This looks fantastic. Love the cherries and cherry port sauce.I would love to have some coffee and a slice right now with you:)

    Reply

    • I had a huge bag; the gobbling was being done!. One in my mouth, one in the bowl. And so on. 🙂

      Reply

  20. Another delectable Creation, Barb! The sauce served as a reminder for me to make fig/balsamic reduction.

    I’m still scared to make pastry, but I know I have to grow up a little and learn.

    Reply

    • This was a very unique pastry…really reminded me more of cookie dough so I just had to put it on the cookie sheet and roll it out there. You can do macarons? You CAN do pastry!

      Reply

    • Thank you for visiting Chris and the crust was a surefire hit. My guests especially loved that I served it on a tile. I think Home Depot was next on their list after leaving here!

      Reply

  22. This looks NICE! Mmmmmn…

    I love Italian desserts because they’re not overly sweet.
    This would be a nice, light Christmas dish using Cherries in Brandy, substituting the limoncello with Cherry Brandy too! #nom

    Toby. x

    Reply

  23. Hi Barb! How very lucky you were to live close to both sets of grandmothers – I cherished my visits with mine because they lived an ocean away in Manila, but I do recall having one of each temperament, much like yours. One was tall and intimidating, the other short and sweet as…mangoes. Anyway, I just love how you had a Cake Grandma and a Pie Grandma – I’m sure they would both be so proud of you and this gorgeous pie 🙂

    Reply

  25. Barb, your cherry pie/pizza dolce/crostata looks fantastic. I’m sure it tasted even better. Thanks for the shout-out, my friend. So glad you liked the dough recipe. : )

    Reply

    • You bring ribs and I’ll bring pie. How’s that? 🙂 It is time you got done with apartments and children moving from apartments. It is time we had some ‘girlfriend’ time. Soon. Pizza even?

      Reply

  28. Oh. My. God. This looks absolutely amazing. I wish I’d seen it for a house party this past weekend, but we’ve got all the kids coming to visit at the end of the month and I’m DEFINITELY making this!!!!

    Reply

    • Nice! I tweet this too but I made it on a big cookie sheet and then when it was time to serve it, I slid a spatula all under the dough to loosen it and then slid it onto an 18″ tile I bought at Home Depot. They are wonderful serving pieces…especially at $3-4/square. Enjoy…and let me know!

      Reply

    • It’s a recipe I’ve had for ages…still on one of those old recipe type cards from some long lost girlfriend when I was young. First time I’ve ever done something different and this was so good (and easy) it might be permanent!

      Reply

    • Thank you Dara, I would hope so. I think a part of her goes into each and every pie I make; I know her rolling pin does!

      Reply

  31. yes, any day is pie day! Totally agree. Love the grandmas…grams are such special ladies. I have Pie and Cake Great Aunts what can whip up all kinds of crazy goodness. 🙂 Love this pie. Does it ship well, huh? Like from Denver to ATL? 🙂

    Reply

  32. I love this pie crust recipe! Your pie looks wonderful but I enjoyed your story of your grandmother’s even more than I enjoyed the fabulous pie pictures. I could eat your pies and *listen* to you tell these wonderful tales all day long!

    Reply

    • You are always so sweet Paula. The recipe is totally Domenica’s and I love it; so glad she shared it so that I could use it because now I think I love this better than the dough version I’ve always made…funny how that happens. The Grandma I was so close too…one of the most deal people I’ve ever had in my life. I miss her still every day and she’s been gone 31 years.

      Reply

  33. This looks great Barb and I love the story of the Grandmothers. I would not think to make a sweet pizza and all the components have such beautiful season-signatures it’s perfect especially right now. We must be thinking similarly about summerifying desserts (I’ll let you pop over to see my most recent spin, not nearly as sophisticated and elegant as yours).

    Reply

  34. Your story about your grandmothers is so sweet. You’re lucky you had a “cake” grandma and a “pie” grandma. I’m planning on going to the farmers’ market this week to pick up a bunch of berries. Love the idea of putting them in a crostata.

    Reply

    • I was lucky. I was closer to one than the other but as an adult I can see their life circumstances and better understand why my mom’s mother was a bit tougher. She had a tougher life.

      Reply

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