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.

Savory cherry & plum bruschetta with a hint of sweetness.

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Savory cherry & plum bruschetta with a hint of sweetness.

  • Prep Time


  • Total Time


  • Servings



  • 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)

  • ¼

    vanilla bean, split lengthwise, or ½ teaspoon pure vanilla extract

  • 1

    cup whole milk ricotta

  • ½

    baguette, sliced ½ inch thick, toasted


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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