This unique appetizer will wow your guests with a creamy, tart, sweet and crunchy start to a meal.
Yield: 15 pieces
Active Time: 40 minutes
Start to Finish: 1 hour, 40 minutes
For this recipe you’ll need:
In a large saucepan, whisk together the apple cider vinegar, white vinegar, brown sugar, salt, cloves, star anise, cinnamon stick and fennel seeds. Bring the brine to a boil, and then reduce it to a simmer. Cook for about 10 minutes to infuse the spices.
Place the sliced plums in a bowl, and pour the hot brine over them. Stir well, and place the bowl in the refrigerator. Allow the plums to pickle for at least 1 hour.
To assemble the bruschetta, spread each slice of grilled bread with about 1 tablespoon of the goat cheese mixture. Arrange two or three pickled plum slices on each, and top with a sprinkling of toasted almonds.
To prepare the bread, heat a grill pan over medium heat. Lightly brush the bread slices with olive oil, and season with salt and pepper to taste. Grill the bread on each side until golden brown and crisp. Set aside on a platter.
Stir together the goat cheese, cream and mint until smooth.