Cherry and Plum Bruschetta

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.

2 red plums or nectarines, halved, pitted, thinly sliced
1 cup cherries, pitted, halved
2 Tbsp. sugar, divided
1 Tbsp. extra-virgin olive oil
flaky sea salt, such as; Maldon
¼ vanilla bean, split lengthwise, or ½ tsp. pure vanilla extract
1 cup whole milk ricotta
½ baguette, sliced ½" thick, toasted

Combine plums, cherries, 1 Tbsp. sugar, 1 Tbsp. 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 Tbsp. sugar in a medium bowl until smooth.

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.

Makes 4 servings.