Roasted Plum Tartines
- 6 ripe plums
- Sea salt and freshly ground pepper
- 2 tablespoons honey, warmed
- 1⅓ cups ricotta cheese
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoons chopped fresh chives
- 1 whole grain baguette
- 1 cup microgreens, for garnish
Instructions:
If you miss the summer window for plums, try pears or persimmons in the fall.
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Cut the plums into quarters, removing the pits. Gently toss the plum pieces with a pinch of salt and the warm honey. Spread them on the prepared baking sheet, cut side up. Bake until the edges are crisped and caramelized, 20 to 25 minutes. Remove from the oven and let cool.
- While the plums are baking, in a bowl, stir together the ricotta, Parmesan, chives, ¼ teaspoon salt, and a few grinds of pepper.
- Turn the oven up to 500°F. Slice the baguette in half lengthwise. Place the halves, cut side up, on a baking sheet and bake the bread just until toasty, 4 to 5 minutes. Spread the ricotta mixture evenly on both halves and return to the oven just until warmed through, another 1 to 2 minutes. Evenly distribute the roasted plums on top of the cheese. Finish with a few grinds of pepper and garnish with the greens. Cut each baguette half into slices on the diagonal. Serve warm or at room temperature.