Caramelized Stone Fruit Crostini

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Recipe by Tanya Milosevich

3–5 plums, peaches, and/or nectarines, cut in quarters, stones removed
Juice of one Valencia orange
3 tablespoons sugar
Slices of baguette, toasted
1   1/2 cups fresh ricotta cheese


  • Put orange juice and sugar in a pan and heat until sugar is dissolved.
  • Put stone fruit in the pan and cook until it is soft and has caramelized.
  • Top the toasted bread with some ricotta.
  • Spoon the stone fruit on top of the ricotta.

Prep time, 5 minutes; cook time, 5–8 minutes. Serves 4.

Cook’s note: This would also be good with fresh figs!

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