Plum & Ricotta Crostini

• 1 baguette, cut into 1/4" rounds
• 3/4 cup balsamic vinegar
• 12 cherry plums (or any other "bite-size" variety), halved and pitted
• 1 cup sheep's milk ricotta
• fresh ground black pepper, to taste
• approx 1/2 cups fruity olive oil
• 12 mint leaves, chiffonade
• salt, to taste

1. Preheat oven to 425 degrees. Place baguette rounds on parchment paper lined baking sheet and drizzle with oil and salt. Bake until rounds are golden, approximately 10 minutes. But check periodically because they can burn quickly.
2. Place balsamic vinegar in sauce pan and reduce by half. You want to create a syrup. Once desired consistency is reached remove from heat.
3. Remove baguette rounds and let cool on rack.
4. Preheat grill pan until hot. Drizzle plums with olive oil and place on hot grills, cut side down, for less than 1 minute. You want grill marks to form but you do not want to soften the plum.
5. Once baguette rounds have cooled, spread approximately 1 tablespoon of fresh sheep's milk ricotta on each round.
6. Top each round with grilled plum, cut side facing up (to show grill marks.)
7. Next, drizzle each crostini with balsamic syrup reduction.
8. Lastly drizzle with some fruity olive oil, freshly ground pepper and salt.
9. Right before serving, sprinkle each crostino with mint.

baguette, balsamic vinegar, cherry, milk, fresh ground black pepper, olive oil, mint, salt

Taken from food52.com/recipes/6059-plum-ricotta-crostini (may not work)