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ricotta and plum bruschetta on serving board

Ricotta & Plum Bruschetta

  • Author: Camille Styles


This ricotta and plum bruschetta takes a traditional topping to the next level with five in-season ingredients and perfectly balanced flavors.


Units Scale
  • Green onions, sliced on diagonal
  • 3 plums, sliced
  • 12 tablespoons olive oil
  • kosher salt & freshly ground pepper
  • baguette, sliced in half lengthwise
  • 8 ounces of whole milk fresh ricotta
  • fresh mint leaves


  1. In a bowl, toss together onions, plums, and olive oil. Season with salt and pepper.
  2. Heat grill to medium-low. Brush the cut sides of the baguette with oil. Grill, cut sides down, until bread is toasted and golden brown.
  3. Let cool for a minute, then spread ricotta over both pieces. Sprinkle lightly with sea salt.
  4. Cut each half diagonally into six pieces. Arrange on a wood board, and top with the plum salsa. Garnish with fresh mint. Eat!