As we approach the tail end of a great stone fruit season, I couldn’t let these beautiful plums go unnoticed. Quick bites have been a vital asset to my everyday life for the past couple of months. I bet that you could say the same! Today, I made a crostini with blue cheese, yellow tomatoes, mint, and plums. I love this dish because its quick, easy, and transports well in containers.
The plums add a nice balance with the tomatoes because of the sweet and acidic ratio. It’s also been spiced up with star anise and bay leaves to give the mixture a little pep in its step. I suggest that you pick your favorite blue cheese to symphonically bring the flavors together. If you're not a fan of blue cheese, goat cheese works also. We can’t forget about the bread! This component gives the dish great texture. I recommend grilling the bread, you can toast it in the oven as well.
Overall, the dish was a hit! It was a beautifully balanced and recommended to cook for your friends. Enjoy!!
Crostini, Blue Cheese, Plum, and Mint
A quick, easy, and healthy dish that transports well in containers.
Ingredients
- 1 french baguette
- 1/4 cup butter, melted
- 2 tbs olive oil
- 5 plums, medium diced
- 8oz golden tomatoes
- 2 bay leaves
- 2 star anise
- 1/2 cup port or red wine
- 1/2 sugar
- pinch of salt
- 6 oz of your favorite blue cheese
- 10 leaves of mint, chiffonade
Instructions
- In a 10 inch pan, heat olive oil at medium high heat. Add plums and caramelize for 3-4 minutes. Deglaze with red wine or port. Reduce by 1/4. Add sugar,salt, tomatoes, bay leaves and star anise. Cook for 20 minutes at medium high heat until juices reduce by 1/2.
- In a small pan, melt butter.
- Slice baguette into 1/2 inch slices. Brush with butter and season with salt and pepper.
- At medium-high heat, cook on a grill pan until for 15-20 seconds on each sides. If you don’t have a grill pan, you can toast in the oven at 375 degrees for 1 minute.
- Remove from oven and sprinkle blue cheese on each slice.
- Top with plum mixture and add mint.
- Serve.
Notes
Great to served at room temperature, but best when served hot.
