Cherry And Plum Bruschetta Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Slice the baguette half on the bias into 3/4-inch-thick slices (about 10). Place the slices on a baking sheet. Bake until lightly toasted, 8 to 10 minutes.
• Meanwhile, place a saucepot over medium heat. Add the frozen cherries and cook until softened, about 5 minutes. Use the side of a spoon to cut the cherries in half. In a small bowl, combine the cornstarch with 1/4 cup water. Pour the cornstarch mixture into the cherries, stirring to combine. Continue to cook until slightly thickened, 5 to 8 minutes more. Set aside to cool completely.
• To prepare the peanuts, place a large skillet over medium-high heat. Add the butter and heat until melted. Spread out the breadcrumbs in the skillet and cook, stirring frequently, until toasted, about 3 minutes. Push the breadcrumbs to the side of the skillet and add the peanuts. Heat for 1 minute just to cook off any brine. Turn off the heat and stir the peanuts into the breadcrumbs.
• To assemble, spoon the cherry sauce onto the crostini. Sprinkle the peanut crumble over the cherries. Sprinkle the crostini with the fresh mint and serve immediately.

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

Steps:

• Spread toasts with cream cheese spread.
• Top with fruit.

Steps:

• In a large skillet, saute onions and garlic in oil until tender, about 6 minutes. Add the vinegar, brown sugar and garlic salt; reduce heat. Cook until onions are caramelized, 3-4 minutes. Stir in the cherries; cook until sauce is syrupy, about 5 minutes longer., Place toasted bread on a baking sheet; spoon cherry mixture evenly over toast. Sprinkle with cheese and parsley. Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes.

Steps:

• Combine plums, cherries, 1 tablespoon sugar, 1 tablespoon oil, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract; toss to combine. Let macerate just until fruit begins to release juices, 10-15 minutes. Meanwhile, whisk ricotta and remaining 1 tablespoon sugar in a medium bowl until smooth. Drizzle toast with olive oil, spread with ricotta mixture, and top with fruit. Drizzle with more oil, if desired, and juices from bowl. Sprinkle with salt.

Steps:

• Heat the grill to its highest setting. Cut the ciabatta into 12 slices, then brush each slice on both sides, with a little extra virgin olive oil. Grill the bread for 2 mins each side.
• Spread over the ricotta. Pit and halve the cherries and arrange them on top of the bruschetta with the prosciutto. Drizzle over some more olive oil to serve.