Cherry and Plum BruschettaHirsheimer & Hamilton
The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.
Recipe information
Total Time
20 minutes
Yield
Makes 4 servings
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" thick, toasted
Preparation
Step 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.
Step 2
Meanwhile, whisk ricotta and remaining 1 tablespoon sugar in a medium bowl until smooth.
Step 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.
Nutrition Per Serving
null
#### Nutritional analysis provided by Bon Appétit
##### Per serving: 290 calories
13 g fat
2 g fiber
Recipe notes
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