roasted plums with gorgonzola, honey, and thyme :: by radish*rose

roasted plums with gorgonzola, honey and thyme

This is like a next-level fruit & cheese platter for a light, elegant end to your meal. Roasting brings out the natural sweetness of black plums, especially with a drizzle of olive oil, sprinkle of flaky sea salt, freshly ground black pepper, and a few fresh thyme leaves. Once you pull these little guys out of the oven, crumble some gorgonzola on top (or goat cheese if you’re not into the blue stuff), let it melt a bit, and drizzle with honey. Voilá! 

I adapted this recipe from Sheet Pan Suppers by Molly Gilbert. This book really surprised me in a good way – you’d think there wouldn’t be any new tricks for the humble oven and sheet pan, but it has some really fun ideas, all of which seem very feasible for a regular home cook with a demanding day job, a long commute, and limited time (that’s me…). Although it is geared towards omnivores, it has enough vegetarian and seafood recipes to keep me happy, plus brunch, dessert, and snacks. This recipe was in the appetizer section, so even though I served it as dessert, it could also be an elegant starter.

The original recipe calls for fresh figs instead of plums, but I’m not much of a fig person. Because I really liked the idea of this recipe, though, I tried to think of something in season at the same time and came up with plums. I bet peaches would also be delicious, maybe with goat cheese. If you like figs, though, feel free to try them out! 

roasted plums with gorgonzola, honey and thyme
 
Equipment: Sheet pan; silpat, parchment paper, or aluminum foil(optional).
Author:
Ingredients
  • 4 black plums (it's OK if they are not perfectly ripe)
  • 2 T. extra-virgin olive oil
  • Pinch or two of flaky sea salt, such as maldon
  • Few twists of freshly ground black pepper
  • Leaves from 3-4 branches of fresh thyme, chopped
  • ¼ c. crumbled Gorgonzola or goat cheese
  • 2 T. honey
Method
  1. Preheat oven to 375 F. Line your sheet pan with a silpat, parchment paper, or aluminum foil (optional, but the plum juice makes things sticky, and this allows easy clean-up). If you're not lining the pan, spray with non-stick spray.
  2. Cut your plums into halves or quarters and remove the pit. Lay them cut-side up on the sheet pan. Drizzle each with a bit of olive oil, then sprinkle with a bit of salt & pepper and thyme.
  3. Bake until the plums are starting to release their juice and look slightly puckery, 20-25 minutes (if you're using figs, the original recipe says about 15 min. for those). Remove from oven.
  4. While still hot, plate each plum, then sprinkle with gorgonzola and drizzle with honey. Enjoy!!

 

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This is a radish*rose recipe adapted from the source(s) named above.  All images & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish a recipe, please credit radish*rose and link back to the recipe. 
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