Cherry and Plum Bruschetta

This recipe is awesome. In my post Sweet and Tangy Corn I made a stink about not making recipes that contain sugar if they are not for dessert, and then made this recipe the next day. Of course rules are made to be broken :) especially when the recipe is this good. (This recipe could be a dessert! It's that good.)

4 servings

Active: 10 minutes

Total: 20 minutes

Ingredients

2 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

Flaky sea salt (such as Maldon)

1/4 vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract

1 cup whole-milk ricotta

1/2 baguette, sliced 1/2-inch thick, toasted

Preparation

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.

Meanwhile, whisk ricotta and remaining 1 tablespoon sugar in a medium bowl until smooth.

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.