Stone Fruit Bruschetta

• 4 ripe apricots, pitted and cut into thin wedges
• 4 ripe Italian plums, pitted and cut into thin wedges
• 2 ripe peaches, pitted and cut into thin wedges
• 2 ripe nectarines, pitted and cut into thin wedges
• 1 vanilla bean, split lengthwise and seeds scraped
• 1/3 cup sugar
• 2 tablespoons amaretto
• Unsalted butter, preferably cultured, at room temperature
• 4 slices good sourdough bread

1. Toss the apricots, plums, peaches, nectarines, vanilla seeds and pod, sugar, and amaretto in a large bowl until the sugar dissolves.
2. Let stand for at least 20 minutes, but preferably for 2 hours.
3. Preheat the oven to 350F.
4. Generously butter a small rimmed baking sheet.
5. Generously butter one side of each slice of bread.
6. Arrange buttered side up in a single layer in the pan.
7. Spoon the fruit and their juices over the bread.
8. Be sure to get a nice mix of colors on each slice.
9. Bake until the bread is browned and crisp and the fruit tender, about 10 minutes.
10. Serve immediately.
11. Cut plums as you do mangoes, running the knife down along the pits.
12. That makes it easy to slice them into neat wedges.

italian plums, peaches, nectarines, vanilla bean, sugar, amaretto, butter, bread

Taken from www.epicurious.com/recipes/food/views/stone-fruit-bruschetta-390735 (may not work)