Recipe courtesy of California Tree Fruit Agreement
1.0 sourdough baguette
2.0 tablespoons olive oil
6.0 ounces cream cheese
1.0 cup fresh basil
Slice baguette into 24 1/4-inch-thick peices. Brush with olive oil; toast in a 350-degree oven until golden brown. Spread each slice of bread with cream cheese. Slice plums into thin slices. Place a plum on each bruschetta. Garnish with fresh basil leaf. Makes 24 bruschetta.