Dear Friends,
Consider making your Mother’s Day Brunch extra special with Fruit Bruschetta! It’s a scrumptious passed hors d’oeuvre or a toasty and sweet side. Make extra because you’re likely to nibble as you prepare.
Stay tuned … as we enter House Party Weekend season, look for this recipe in a Brunch Menu perfect for Memorial Day weekend and all the summer weekends to follow!
With gratitude,
Fruit Bruschetta
Serves 8 Adapted from Bon Appétit
INGREDIENTS
4 black plums or nectarines, halved, pitted, thinly sliced
2 cups cherries, pitted, halved
4 tbsp sugar, divided
2 tbsp olive oil, divided
1 tsp vanilla extract
Salt
1 cup whole-milk ricotta
1 baguette, sliced, toasted
DIRECTIONS
Combine fruit, 2 tbsp sugar, 2 tbsp olive oil, vanilla extract, and a pinch of salt. Let sit for approx 15 min.
Whisk ricotta and 2 tbsp sugar until smooth.
Spread ricotta on toasted baguette slices. Top with a slice of plum and half a cherry. Drizzle with juices from fruit, optional.
DEEDEE’S NOTES
- Fruit and ricotta may be prepared 1 day in advance. Cover each and chill. Bring fruit to room temperature prior to serving.
- If fresh cherries are not available, frozen or canned can be substituted.
- Recipe also works with 2 cups strawberries, cored and halved, and 2 cups blueberries.
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