<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">
  • Recipe
New Call-to-action
boot_camp
cooking_classes
cooking_lab
New Call-to-action
CLASSES

Bruschetta with Pickled Plums, Goat Cheese & Mint

This unique appetizer will wow your guests with a creamy, tart, sweet and crunchy start to a meal.


man_icon

Yield: 15 pieces

man_icon

Active Time: 40 minutes
Start to Finish: 1 hour, 40 minutes

For this recipe you’ll need:

  • 1 cup apple cider vinegar
  • 1/2 cup distilled white vinegar
  • 1 cup dark brown sugar
  • 1/4 cup kosher salt
  • 4 whole cloves
  • 2 pieces star anise
  • 1/2 cinnamon stick
  • 1/2 teaspoon fennel seeds
  • 1 pound firm but ripe plums, pitted and cut into thin wedges
  • 1/2 French baguette, cut into 1/2 inch slices on the bias
  • Extra virgin olive oil, as needed
  • Salt and pepper to taste
  • 3/4 cup goat cheese, room temperature
  • 2 tablespoons heavy cream
  • 1 tablespoon fresh mint, rough chopped
  • 1/2 cup sliced almonds, toasted
    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. Stir together the goat cheese, cream and mint until smooth.

NOTE: You can also pack your vegetables in sterilized canning jars and pour the hot brine over them. Screw the lids on the jars securely and allow to cool to room temperature. Place in the refrigerator and keep for up to 3 months.