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 —cucinettaNYC
The end result of this recipe is just what we'd all think and hope for: a lovely, lively combination of flavors and textures. The use of a balsamic reduction gives a nice, concentrated punch, and the mint is a refreshing finish. I love sheep's milk ricotta but cow's milk ricotta, though a bit milder, would work just as beautifully. After halving the plums, I recommend slicing a little of the rounded side so the half can sit on the crostino with a little stability. I also found it helpful to brush the plum with a little olive oil before it went on the grill and suggest toasting the bread on the grill as well (instead of putting it in the oven). - vvvanessa —The Editors
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