
Los Angeles has all kinds of restaurants. Exotic ethnicities and regional American specialties. Meat. Seafood. Vegetarian. Vegan. Old-School. New-School. Fast Food. Slow Food. But have you ever been to a really great toast restaurant? Well, we’ve got one of those too. It’s called Sqirl. I want you to fully appreciate how unlikely the success of this restaurant is. Think about it – this is Los Angeles and people are lining up on the sidewalk to eat toast. This is where the no-carb fad was born! I love Sqirl (and I don’t mind carbs) but honestly, it’s hard for me to make it over there just so I can have excellent toast for breakfast. So I’ve stolen some of Sqirl’s best tricks and I often top toast with all sorts of creative combinations at home. Honey-Roasted Cherry and Lemon Ricotta Toast is my latest example.
Ban the butter and tell jelly to step aside – the ritual of smearing stuff on toast doesn’t have to be boring. Roasted cherries make a delicious warm compote that cuts through the full-fat flavors in good ricotta cheese, while earthy thyme complements the sweetness. Besides, if you’re like me you buy cherries whenever you see them this time of year. All summer long. It makes no matter how many bushels I already have, or how many fruit flies I have to chase around the kitchen. I always think I need just a few more cherries. Why not try some roasted cherries? You’ve done everything else you can think of with them already. I just know you have. GREG
PS I served this Honey-Roasted Cherry and Lemon Ricotta Toast on slices of whole-grain rosemary bread from Roan Mills Grains. The earthy touch of rosemary gives this toast a savory boost Smucker’s can only dream about.


Greg, this sounds wonderful! Every time I buy a pound of cherries (organic cherries are always sooo expensive), I eat them raw, and all by myself. Next time I need to buy two pounds so I can roast a few. I know I’m going to love roasted cherries!
I love roasted cherries! Actually I love cherries in almost any preparation. I’ve never been to Sqirl and I’ve been wanting to try it practically since it opened. I just moved it higher up on my list. 🙂
What an interesting combination: cherries, honey, lemon, thyme, and almonds. And warm … and all the substance ricotta would bring … plus the crunch of the toast … I’m there.
What a clever combination, and absolutely delicious on toast! We used to have a Swiss restaurant that had a variety of toasts on their menu, mostly savoury. I wish I had saved some of the ricotta I recently made for this, it looks wonderful.
I can think of sooo many uses for these roasted cherries. But can’t I have them on my toast with butter, too? (Only French butter, of course…)
I’ve roasted strawberries, but not cherries. I’m SO out of things! And didn’t even know toast restaurants were a thing. Anyway, love the cherries — this looks most excellent. Thanks!
I adore roasted cherries. I usually put them on salmon and I am pretty sure I would love them on toast.
Roasted cherries are such a treat and putting them on a fresh piece of my favorite bread is a genious idea. Why didnt I think of that?