Please make this and eat it with a glass of prosecco!
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″ thick, toasted
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.
Meanwhile, whisk ricotta and remaining 1 tablespoon 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.
Pour yourself a large glass of procecco and enjoy!
Recipe and instructions from here.