by cucinettaNYC
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my 5 recipes »
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A&M's Testing Notes:
Expand CollapsecucinettaNYC's Notes:
Expand1 baguette, cut into 1/4" rounds Ask a question about this ingredient
3/4 cups balsamic vinegar Ask a question about this ingredient
12 cherry plums (or any other "bite-size" variety), halved and pitted Ask a question about this ingredient
1 cup sheep's milk ricotta Ask a question about this ingredient
fresh ground black pepper, to taste Ask a question about this ingredient
approx 1/2 cups fruity olive oil Ask a question about this ingredient
12 mint leaves, chiffonade Ask a question about this ingredient
Preheat oven to 425 degrees. Place baguette rounds on parchment paper lined baking sheet and drizzle with oil and salt. Bake until rounds are golden, approximately 10 minutes. But check periodically because they can burn quickly.
Ask a question about this stepPlace balsamic vinegar in sauce pan and reduce by half. You want to create a syrup. Once desired consistency is reached remove from heat.
Ask a question about this stepRemove baguette rounds and let cool on rack.
Ask a question about this stepPreheat grill pan until hot. Drizzle plums with olive oil and place on hot grills, cut side down, for less than 1 minute. You want grill marks to form but you do not want to soften the plum.
Ask a question about this stepOnce baguette rounds have cooled, spread approximately 1 tablespoon of fresh sheep's milk ricotta on each round.
Ask a question about this stepTop each round with grilled plum, cut side facing up (to show grill marks.)
Ask a question about this stepNext, drizzle each crostini with balsamic syrup reduction.
Ask a question about this stepLastly drizzle with some fruity olive oil, freshly ground pepper and salt.
Ask a question about this stepRight before serving, sprinkle each crostino with mint.
Ask a question about this stepThank you so much and yes, I too love the sweet & sour play of flavors : )
Just picked up some nice plums - can't wait to try this! Wonderful idea.
Thank you and let me know what you think.
Funny you should ask as I just went back to the farmer's market to confirm the variety that I originally used. They were indeed sugar plums. So the fruit was sweet but as you got closer to the pit there was a nice sour "bite" to it. Hope this helps.
I just returned from vacation. What a wonderful surprise I see here. I can't wait to try out this recipe.
Please do and let me know what you think.
Love plums + ricotta! I make a crostini with pomegranate molasses and ricotta. love the sweet / savoury>>>
Thank you aliyaleekong! I love all the exotic flavors and spices you use in your recipes.
I agree that plums and ricotta are a fabulous combination. I have had sweet desserts made with the two, but can't wait to try out a savory dish such as this one. This is a very exciting and innovative combination.
I love stone fruit in savory dishes. Although if you omitted the black pepper and used honey instead of the balsamic, you have yourself a lovely dessert-like crostino.
Cucinetta, I am really enjoying all of your recipes. You frequently call for a "fruity" olive oil. Is there a particular brand or variety you recommend for the dishes featured here? I want to ensure the best possible results. Thanks!
Great question. I would recommend a finishing oil as you only need a small amount to drizzle. While they tend to be more pricey, a little goes a long way. I like Frantoia Extra Virgin Olive Oil or Laudemio Frescobaldi Extra Virgin Olive Oil. Both Italian : ) but Spain and Greece make lovely oils as well. I don't know where you live, but NYC has a few retail stores that specialize in oils where you can sample many varieties. If not, then ask your local gourmet food shop if they would be willing to do an oil tasting. Happy exploring and let me know how it goes!
I love plums and I love ricotta, so this recipe is perfect! I made a batch of cow's milk ricotta yesterday so I'll use it for the recipe's goat's milk ricotta. What do you think?
Ah, eve better with homemade ricotta. Enjoy!
Apologies for typo, I meant "even better" but I am typing this in the "eve" : )
what can be wrong with this -- love the sweet savory!! thanks