Charred Plum Crostini
By: McCormick Kitchens
Made With:
Grilling plums brings out their inherent sweetness, adding flavor complexity via char and smoke. Blended into a sweet and smoky sauce for drizzling over layers of creamy burrata, sliced plums, and toasted French bread, this exciting use of fire transforms the taste experience for a most memorable appetizer.
This recipe is featured as part of the Charred & Smoked Trend of our Flavor Forecast 25th Edition.
Grilling plums brings out their inherent sweetness, adding flavor complexity via char and smoke. Blended into a sweet and smoky sauce for drizzling over layers of creamy burrata, sliced plums, and toasted French bread, this exciting use of fire transforms the taste experience for a most memorable appetizer.
This recipe is featured as part of the Charred & Smoked Trend of our Flavor Forecast 25th Edition.
Key products
- Mix 1 tablespoon of the sugar and spices in small shallow bowl. Coat cut sides of plums in sugar mixture.
- Grill, cut-side down, over medium-high heat 5 to 6 minutes until lightly charred and caramelized. Set aside to cool slightly. Cut into slices.
- Chop 2 plums (4 halves) into 1/2-inch chunks. Place in small saucepan with remaining 2 tablespoons sugar and balsamic glaze. Bring to simmer on medium heat. Cook, stirring occasionally about 4 to 6 minutes until slightly thickened. Transfer to blender or food processor. Pulse until sauce is smooth.
- To assemble, tear burrata and layer, along with sliced plums, over toasted French bread. Drizzle with balsamic plum sauce to serve.
