INGREDIENTS
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For cherry topping
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3 cups cherries separated into 2 cups and 1 cup
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1/2 vanilla bean
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1/2 cup water
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1/2 cup sugar
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2 tbsp Kirsch (cherry liqueur)
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For spread
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14 oz ricotta con latte
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1 vanilla bean
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1 tsp chopped tarragon
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1 tbsp honey
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dash of pepper
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1 loaf ciabatta bread
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drizzle of olive oil
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1 tsp tarragon chopped