Charred Plum Crostini

Grilling plums brings out their inherent sweetness, adding flavour 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 & Smoked Trend of our Flavour Forecast 25th Edition.

Ingredients

Procedure

1. Mix 1 tablespoon (15 ml) of the sugar and spices in small shallow bowl. Coat cut sides of plums in sugar mixture.
2. 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.
3. Chop 2 plums (4 halves) into 1/2-inch (1-cm) chunks. Place in small saucepan with remaining 2 tablespoons (30 ml) 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.
4. To assemble, tear burrata and layer, along with sliced plums, over toasted French bread. Drizzle with balsamic plum sauce to serve.