Make Ahead

Plum & Ricotta Crostini

by:
July 30, 2010
4
2 Ratings
Plum & Ricotta Crostini
  • Serves 24 crostini
Author Notes

As you probably can tell by now, I love to use stone fruit in savory dishes. I came up with this recipe one day upon returning home from the greenmarket with 3 lbs of various plums. I thought the tiny cherry plums were a perfect one-bite size and so I started to pair them with other savory ingredients. The end result? A creamy ricotta based crostini resting under a grilled plum with it's sweetness brightened by the balsamic reduction and the black pepper adding a nice fiery bite. Again, mint, the quintessential summer herb, brings out the freshness. This is a great hors d'ouevres that will put a smile on your guests' faces. - cucinettaNYC —cucinettaNYC

Test Kitchen Notes

The end result of this recipe is just what we'd all think and hope for: a lovely, lively combination of flavors and textures. The use of a balsamic reduction gives a nice, concentrated punch, and the mint is a refreshing finish. I love sheep's milk ricotta but cow's milk ricotta, though a bit milder, would work just as beautifully. After halving the plums, I recommend slicing a little of the rounded side so the half can sit on the crostino with a little stability. I also found it helpful to brush the plum with a little olive oil before it went on the grill and suggest toasting the bread on the grill as well (instead of putting it in the oven). - vvvanessa —The Editors

What You'll Need
Ingredients
  • 1 baguette, cut into 1/4" rounds
  • 3/4 cup balsamic vinegar
  • 12 cherry plums (or any other "bite-size" variety), halved and pitted
  • 1 cup sheep's milk ricotta
  • fresh ground black pepper, to taste
  • approx 1/2 cups fruity olive oil
  • 12 mint leaves, chiffonade
  • salt, to taste
Directions
  1. Preheat oven to 425 degrees. Place baguette rounds on parchment paper lined baking sheet and drizzle with oil and salt. Bake until rounds are golden, approximately 10 minutes. But check periodically because they can burn quickly.
  2. Place balsamic vinegar in sauce pan and reduce by half. You want to create a syrup. Once desired consistency is reached remove from heat.
  3. Remove baguette rounds and let cool on rack.
  4. Preheat grill pan until hot. Drizzle plums with olive oil and place on hot grills, cut side down, for less than 1 minute. You want grill marks to form but you do not want to soften the plum.
  5. Once baguette rounds have cooled, spread approximately 1 tablespoon of fresh sheep's milk ricotta on each round.
  6. Top each round with grilled plum, cut side facing up (to show grill marks.)
  7. Next, drizzle each crostini with balsamic syrup reduction.
  8. Lastly drizzle with some fruity olive oil, freshly ground pepper and salt.
  9. Right before serving, sprinkle each crostino with mint.
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18 Reviews

Michelle
Michelle August 26, 2013
Made this tonight with small, black organic plums and cow ricotta from the local Italian grocer. It was just okay. I overcooked the vinegar so that we ended up with candy/ taffy once it cooled. Oops. Tasty, but not quite what was intended. We felt this just needed something. Maybe more salt? It wasn't bad, but nowhere near as good as the same basic thing with figs and goat cheese. We had fun trying it though so thanks.
 
kotyk
kotyk August 5, 2010
what can be wrong with this -- love the sweet savory!! thanks
 
cucinettaNYC
cucinettaNYC August 5, 2010
Thank you so much and yes, I too love the sweet & sour play of flavors : )
 
Maryanna
Maryanna August 5, 2010
Just picked up some nice plums - can't wait to try this! Wonderful idea.
 
cucinettaNYC
cucinettaNYC August 5, 2010
Thank you and let me know what you think.
 
vova
vova August 5, 2010
Love the idea. Was the plum you used sweet or tart?
 
cucinettaNYC
cucinettaNYC August 5, 2010
Funny you should ask as I just went back to the farmer's market to confirm the variety that I originally used. They were indeed sugar plums. So the fruit was sweet but as you got closer to the pit there was a nice sour "bite" to it. Hope this helps.
 
SpecialDiet
SpecialDiet August 4, 2010
I just returned from vacation. What a wonderful surprise I see here. I can't wait to try out this recipe.
 
cucinettaNYC
cucinettaNYC August 4, 2010
Please do and let me know what you think.
 
aliyaleekong
aliyaleekong August 4, 2010
Love plums + ricotta! I make a crostini with pomegranate molasses and ricotta. love the sweet / savoury>>>
 
cucinettaNYC
cucinettaNYC August 4, 2010
Thank you aliyaleekong! I love all the exotic flavors and spices you use in your recipes.
 
ILikeMyMetalHeavy
ILikeMyMetalHeavy August 3, 2010
I agree that plums and ricotta are a fabulous combination. I have had sweet desserts made with the two, but can't wait to try out a savory dish such as this one. This is a very exciting and innovative combination.
 
cucinettaNYC
cucinettaNYC August 3, 2010
I love stone fruit in savory dishes. Although if you omitted the black pepper and used honey instead of the balsamic, you have yourself a lovely dessert-like crostino.
 
alittleofthisalittleofthat
alittleofthisalittleofthat August 3, 2010
Cucinetta, I am really enjoying all of your recipes. You frequently call for a "fruity" olive oil. Is there a particular brand or variety you recommend for the dishes featured here? I want to ensure the best possible results. Thanks!
 
cucinettaNYC
cucinettaNYC August 3, 2010
Great question. I would recommend a finishing oil as you only need a small amount to drizzle. While they tend to be more pricey, a little goes a long way. I like Frantoia Extra Virgin Olive Oil or Laudemio Frescobaldi Extra Virgin Olive Oil. Both Italian : ) but Spain and Greece make lovely oils as well. I don't know where you live, but NYC has a few retail stores that specialize in oils where you can sample many varieties. If not, then ask your local gourmet food shop if they would be willing to do an oil tasting. Happy exploring and let me know how it goes!
 
irenehoydysh
irenehoydysh August 3, 2010
I love plums and I love ricotta, so this recipe is perfect! I made a batch of cow's milk ricotta yesterday so I'll use it for the recipe's goat's milk ricotta. What do you think?
 
cucinettaNYC
cucinettaNYC August 3, 2010
Ah, eve better with homemade ricotta. Enjoy!
 
cucinettaNYC
cucinettaNYC August 3, 2010
Apologies for typo, I meant "even better" but I am typing this in the "eve" : )