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.
Ingredients
4 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)
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
-
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
4 servings
1 serving contains: Calories (kcal) 290 Fat (g) 13 Saturated Fat (g) 6 Cholesterol (mg) 30 Carbohydrates (g) 36 Dietary Fiber (g) 2 Total Sugars (g) 14 Protein (g) 10 Sodium (mg) 410
