Cherry and Plum Bruschetta
Recipe GLPR3ad6df89cf98dd
Toasted baguette slices topped with creamy vanilla-sweetened ricotta and a fresh macerated mixture of halved cherries and thin-sliced plums, finished with a drizzle of olive oil and flaky sea salt. A light, elegant Mediterranean appetizer that celebrates the bright flavors of summer fruit.
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Ingredients
1/2 baguette, sliced 1/2 inch thick
1 cup fresh cherries, pitted and halved
2 red plums or nectarines, halved, pitted, and thinly sliced
1 tablespoon olive oil, plus more for drizzling
1 cup whole-milk ricotta
2 tablespoons sugar, divided
1/4 vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract
Flaky sea salt, such as Maldon
Directions
Preheat your oven to 400°F. Arrange baguette slices on a baking sheet and toast for 5 minutes until light golden and crispy.
While the bread toasts, combine the halved cherries, sliced plums, 1 tablespoon sugar, and 1 tablespoon olive oil in a medium bowl. If using a vanilla bean, split it lengthwise and scrape the seeds into the bowl (discard the pod), or add the vanilla extract. Sprinkle with a pinch of flaky sea salt and gently toss to combine.
Let the fruit mixture sit at room temperature for 10–15 minutes, stirring occasionally, until the cherries and plums begin to release their juices.
In another medium bowl, whisk together the ricotta and remaining 1 tablespoon sugar until smooth and combined.
Lightly drizzle each warm toasted baguette slice with olive oil, then spread generously with the sweetened ricotta mixture.
Top each slice with the macerated fruit mixture, spooning some of the accumulated juices over the top. Drizzle with additional olive oil if desired.
Finish by sprinkling with flaky sea salt. Serve immediately while the bread is still warm.
