Plum and Cherry Bruschetta
2 Plums and/or Nectarines, halved, pitted, and thinly sliced
1 Cup Cherries, pitted and halved
2 Tablespoons Sugar, divided
1 Tablespoon Olive Oil, plus more for drizzling
Flaky Sea Salt
1/2 Teaspoon Vanilla Extract
1 Cup Whole Milk Ricotta
6 Slices Martin’s Cinnamon-Sugar Swirl Potato Bread, toasted and quartered
Combine plums and/or nectarines, cherries, 1 tablespoon sugar, 1 tablespoon olive oil, and a pinch of salt in a medium bowl. Add vanilla extract and toss to combine. Let macerate just until fruit begins to release juices, about 10–15 minutes.
Meanwhile, whisk together ricotta and remaining 1 tablespoon sugar in a medium bowl until smooth.
Drizzle toast quarters with olive oil, spread with ricotta mixture, and top with fruit. Drizzle with more oil, if desired, and leftover juices from bowl. Sprinkle with salt and serve.