Cherry & Plum Bruschetta
Ricotta provides a creamy base for this plum and cherry bruschetta topping. The slight sweetness is a lovely sensory surprise in a savory appetizer world.
- 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 time 10mins
Cooking time 20mins
Adapted from epicurious.com
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 olive oil, spread with ricotta mixture, and top with fruit. Drizzle with more oil, if desired, and juices from bowl. Sprinkle with salt.
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