Description
Spiced plums, creamy ricotta, and crisp sourdough come together in this Indian-inspired summer bruschetta.
Ingredients
Scale
For the Base
- 1/4 sourdough baguette, sliced at an angle into 4 slices (see Variations)
- Extra virgin olive oil, as needed
For the Topping
- Whole milk ricotta, as needed (see Variations)
- 4-5 medium ripe plums, cut around the seed and thinly sliced (see Variations)
- Salt, to taste
- 1/4 teaspoon garam masala (see Variations)
- 1 tablespoon extra virgin olive oil
- 3-4 sprigs cilantro (coriander leaves), chopped
Instructions
- Preheat your toaster oven (or regular oven) to 350°F. Arrange the sliced baguette in a single layer on a baking sheet and drizzle with olive oil.
- Toast for 5–7 minutes until light golden brown. Remove and let cool slightly for about 5 minutes.
- While the bread toasts, combine the sliced plums, salt, garam masala, olive oil, and chopped cilantro in a bowl. Toss gently to coat.
- Spread ricotta generously over each toasted baguette slice.
- Spoon the spiced plum mixture over the ricotta and serve immediately (see FAQs & Notes for prep ahead tip).