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1
Preheat the oven to 400 degrees F.
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2
Combine sliced peaches, blueberries, half of the sugar, the olive oil, vanilla extract, and salt in a medium bowl.
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3
Toss very gently to combine, so as not to disturb the peaches too much.
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4
Let the fruit and sugar macerate just until fruit begins to release juices, about 15 minutes.
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5
Meanwhile, whisk ricotta and remaining half of the sugar in a medium bowl until smooth.
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6
Slice the baguette into 1/2 inch thick slices.
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7
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.
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8
Toast in the preheated oven for 6-8 minutes until crisp and golden.
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9
Alternately you can toast the slices in a pan on the stove top.
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10
If you do this, heat a pan over medium heat.
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11
Drizzle the slices with olive oil on both sides.
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12
Toast for 1-2 minutes per side until crisp and golden.
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13
Allow the slices to cool before topping.
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14
Spread each of the baguette slices generously with the ricotta mixture and top with the peaches and blueberries.
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15
Drizzle each slice with the juices from the fruit bowl and a touch of olive oil, if desired.
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16
Sprinkle with sea salt and garnish with sliced mint leaves.
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17
Serve and enjoy!
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18
Recipe yields about 14 bruschetta, give or take a slice.
