Prosciutto-Wrapped Grilled Plums with Gorgonzola and Rosemary

June 13, 2009.   2 Comments.   Categories Appetizers, Chef David Lawrence, Contributing Chefs.  

This year I had a very large July 4th party.  It was held outside and the menu consisted of appetizers.  We served these plums with a few modifications.  The rosemary sprigs were made longer so that people could hold them while standing and visiting.  St. Andre cheese is one of my personal favorites so we opted to use that instead of Gorgonzola.  It’s a recipe you can make your own based upon your favorite ingredients and your guests will be impressed by the interesting flavor and beauty.

Serves 8

Ingredients:

• 2 purple or black plums, pitted and sliced into eighths
• Extra-virgin olive oil, for brushing plums
• 8 teaspoons Gorgonzola cheese, crumbled or sliced (I used St. Andre… Stilton would be nice too)
• 8 slices prosciutto
• 16 small sprigs fresh rosemary

Method:

Preheat a grill pan or outdoor grill over high heat.

Lightly brush the plum slices with the oil and place on the hot grill, being careful to keep them from falling through the grate.

Turn once to get grill marks on each cut side of the fruit.

Remove and cool slightly.

Place 1/2 teaspoon Gorgonzola on each slice of plum.   I will also try this with other cheeses, perhaps St. Andre?

Cut each slice of prosciutto in half lengthwise.

Wrap the prosciutto around each plum slice and skewer with a sprig of rosemary to secure.

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