I ate my plum bruschetta on its own for a nicer than usual weekday breakfast. If you'd like to elevate yours to weekend brunch status, serve a green salad on the side and pass a plate of prosciutto.
Ingredients
8 small Plums (or 15-20 Italian "Prune" Plums)
1 Tbsp. Extra Virgin Olive Oil
1½ Tbsp. Honey
6 small sprigs Fresh Thyme
¼ tsp. Flaky Sea Salt (such as Maldon)
freshly ground Black Pepper
1 loaf Seedy, Nutty Whole Grain Bread
8 oz. Fresh Ricotta Cheese
Instructions
Preheat oven to 400°.
Cut the plums into wedges. Mine were pretty small; I cut each one in sixths. If you are using the really small Italian plums (which is my preference, but not always the easiest to find), just halve them. Place the plums into a baking dish or oven-proof skillet along with the olive oil, honey, thyme leaves, salt, and a few twists of pepper. Toss to coat. Roast until the plums are soft and juicy, but still holding their shape, about 15 minutes.
Meanwhile, cut the bread into 8¼-1/2 in. thick slices. Place on a baking sheet and drizzle with a tiny bit of olive oil. Bake until toasty, 8-10, flipping halfway through.
Spread each piece of toasted bread with ricotta. Top with a few roasted plums and spoon pan juices over the top. Serve immediately.
Notes
If you have leftover roasted plums, they're great over plain yogurt or vanilla ice cream. The leftover plums will turn purple if they sit in their cooking liquid overlay (as evidenced in my photos!).
Recipe by strawberryplum at http://www.strawberryplum.com/roasted-plum-ricotta-breakfast-bruschetta/