Cherry and Plum Bruschetta
A sophisticated twist on classic bruschetta featuring sweet summer fruits. Fresh plums and cherries are macerated with vanilla and served atop creamy ricotta on toasted baguette slices.
4 servings
25 min
Ingredients
- •2 whole red plums or nectarines, halved, pitted, thinly sliced
- •1 cup cherries, pitted, halved
- •2 tablespoons sugar, divided
- •1 tablespoon olive oil plus more for drizzling
- •1 pinch Flaky sea salt
- •¼ bean vanilla bean
- •1 cup whole-milk ricotta
- •½ whole baguette
- •sliced 1/2" thick
- •toasted
Cooking Instructions
- 1.
Combine plums, cherries, 1 tablespoon sugar, 1 tablespoon oil, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract; toss to combine. Let macerate just until fruit begins to release juices, 10-15 minutes.
15 min
- 2.
Meanwhile, whisk ricotta and remaining 1 tablespoon sugar in a medium bowl until smooth.
5 min
- 3.
Drizzle toast with oil, spread with ricotta mixture, and top with fruit. Drizzle with more oil, if desired, and juices from bowl. Sprinkle with salt.
5 min