Original appetizers with plums

I had the luck to spend the summer in Portugal. In the morning, the beach, then studying, and in the evening, when the heat subsides, it’s the perfect time to stroll along the ocean shore under the sleepy sun, having a snack on the terrace of some quiet restaurant.

I noticed one feature in the restaurant menus. In the sections "Appetizers" and "Desserts", there is a column Fruta de época – "seasonal fruit". Over three months, the seasonal fruits changed, as did the appetizers and desserts – with plums, strawberries, cherries, figs, grapes. I even tried to write them down so I wouldn’t forget and later surprise my friends with simple, yet unexpected treats.

Here are two aperitifs that I replicated exactly.

Plums with blue cheese

You will need several large sweet plums and a bit of blue cheese.

1. Place the halved plums without pits in the oven for 20 minutes.

2. Put a little cheese in the hollow of each half and put it back in the oven to melt the cheese.

3. Serve with greens and any other garnish.

I recommend choosing firm fruits of sweet varieties. This savory appetizer is interesting for its contrasting flavors – sweet plums and sharp-salty cheese. Sour plums won't create this contrast anymore.

It seemed to me that crushed nuts would go perfectly with plums and cheese. Give it a try.

Arugula salad with roasted plums

The second recipe is even more interesting. I had never thought of roasting fruits. But, it turns out, it’s possible.

Ingredients

Show ingredients

• several ripe, but firm plums;
• arugula (or another green);
• a tablespoon of olive oil;
• pepper, salt, a small clove of garlic;
• a tablespoon of honey and the same amount of water;
• if the plums are sweet, a few drops of lemon juice.

Preparation

1. Heat the oil with the garlic. It’s needed only for a light flavor, so before placing the plums in the pan, remove the garlic.

2. Pour the mixture of honey and water over the halved fruits, add spices.

3. Slightly fry, stirring.

4. Mix with greens and drizzle with the resulting syrup.

You will get a fresh and unexpected sweet-sour-salty taste. Perhaps, you won’t become a fan of such a salad. But it's original and will be a good complement to meat.