Cherry And Plum Bruschetta

• 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

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.
2. Meanwhile, whisk ricotta and remaining 1 tablespoon sugar in a medium bowl until smooth.
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.

red plums, cherries, sugar, olive oil, salt, vanilla bean, wholemilk ricotta, baguette

Taken from www.epicurious.com/recipes/food/views/cherry-and-plum-bruschetta-51169500 (may not work)