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

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