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

Serves 4


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


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.

Note: Great to served at room temperature, but best when served hot.