roasted plums with gorgonzola, honey and thyme
Equipment: Sheet pan; silpat, parchment paper, or aluminum foil(optional).
  • 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
  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!!
Recipe by radish*rose at