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 and 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 and Smoked Trend of our Flavor Forecast 25th Edition.
Key products
Instructions
- 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.
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