Roasted Plum Bruschetta With Whipped Ricotta

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Roasted Plum Bruschetta With Whipped Ricotta

Crunchy crostini, vibrant honeyed plums and lightly seasoned creamy ricotta come together to make these roasted plum bruschetta as beautiful as they are delicious. They’re simple to prepare in large batches, making them ideal for parties and entertaining. As plum recipes go, this one’s a real standout.

Prep Time20

Cook Time20

Course: Lunch, Starter

Cuisine: Italian

Keyword: entertaining, party food, plums, ricotta, toast

Servings: slices

Calories: 104kcal

Author: Choclette @ Tin and Thyme

Equipment

mini food processor (affiliate link)

Ingredients

Roasted Plums

1 tsp extra virgin olive oil
20 plums (about 1 lb), halved and stoned
1 ½ tbsp runny honey
1 tsp balsamic vinegar
3 sprig fresh rosemary big ones

Crostini

1 baguette sourdough for preference
2 tbsp extra virgin olive oil

Whipped Ricotta

250 g ricotta cheese
¼ tsp sea or rock salt
¼ tsp black pepper freshly ground

Instructions

Roasted Plums

Set the oven to 190℃ (170℃ fan, 375℉, Gas 5).
Drizzle the olive oil into an oven proof dish, measuring approximately 20 x 20 cm (8 inches). Lay the plum halves into it in a single layer, cut side up.
1 tsp extra virgin olive oil, 20 plums
Drizzle the honey and vinegar over the plums, then lay the rosemary over the top.
1 ½ tbsp runny honey, 1 tsp balsamic vinegar, 3 sprig fresh rosemary
Roast for 20 minutes on the top shelf, by which time the plums should be soft with a jammy juice bubbling away.

Crostini

Cut the baguette into twenty slices, just over 1 cm (about ½ inch) thick. Cut at an angle so you get elongated slices.
1 baguette
Lightly brush both them all with the olive oil, on both sides.
2 tbsp extra virgin olive oil
Place on a large baking tray lined with parchment paper or a silicone mat.
Bake for 10-12 minutes or until crisp and golden on both sides. Flip them over after the first five minutes to ensure they toast on both sides. You can do this whilst the plums are roasting.

Whipped Ricotta

Whilst the plums are roasting and crostini toasting, place the ricotta into a small food processor along with the pepper and salt. Whip for a minute or so until creamy.
250 g ricotta cheese, ¼ tsp sea or rock salt, ¼ tsp black pepper
Assembly
Spread a couple of teaspoons of the whipped ricotta over each crostini. Top with two plum halves, then drizzle with some of the syrup left in the roasting dish.
Top with a scattering of micro herbs or toasted flaked almonds, if liked.

Notes

Some plums may require more or less roasting time than that given in the recipe.

Once you've added the toppings, eat within a couple of hours or so as the crostini will go soggy after a while.

Swap the rosemary for thyme, if wished.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition