Blueberry Peach Summer Bruschetta

Preheat the oven to 400°F.

Combine sliced peaches, blueberries, half of the sugar, the olive oil, vanilla extract, and salt in a medium bowl. Toss very gently to combine, so as not to disturb the peaches too much. Let the fruit and sugar macerate just until fruit begins to release juices, about 15 minutes.

Meanwhile, whisk ricotta and remaining half of the sugar in a medium bowl until smooth.

Slice the baguette into 1/2 inch thick slices. Place the baguette slices in a single layer on a large, rimmed baking sheet and drizzle each of the slices with a bit of olive oil on both sides. Toast in the preheated oven for 6-8 minutes until crisp and golden. Alternately you can toast the slices in a pan on the stove top. If you do this, heat a pan over medium heat. Drizzle the slices with olive oil on both sides. Toast for 1-2 minutes per side until crisp and golden. Allow the slices to cool before topping.

Spread each of the baguette slices generously with the ricotta mixture and top with the peaches and blueberries. Drizzle each slice with the juices from the fruit bowl and a touch of olive oil, if desired. Sprinkle with sea salt and garnish with sliced mint leaves. Serve and enjoy!

Recipe yields about 14 bruschetta, give or take a slice.