In a medium bowl, combine the plums, cherries, 1 tablespoon of sugar, olive oil, and a pinch of salt. Scrape the seeds out of the vanilla bean pod and add it to the bowl (or add the vanilla extract). Allow to rest 10-15 minutes until the fruit starts to release its juices.
In a medium bowl, stir together the ricotta and remaining tablespoon of sugar until smooth.
Drizzle the toasted baguette slices with a little olive oil and spread each slice with a dollop of ricotta. Top with a spoonful of the fruit mixture, then drizzle each with some juice from the bowl. Sprinkle with a sea salt, and serve.