The last couple of years, I’ve hosted very large July 4th parties. We have them at our property in Northern California with many family and friends. This year we’re taking a break from the big party and I’m already missing the festivities and the great food.
One of the appetizers that received a lot of attention was a recipe originally from Chef David Lawrence that we modified a bit for our event. Using fresh plums we added a touch of cheese and wrapped them with prosciutto and then warmed them on the grill. They were skewered with a long rosemary sprig so people could hold the plum and get a hint of Rosemary with each bite. They were beautiful and delicious.
If you’re looking for other creative dishes for your holiday weekend please check out these features:
Prosciutto-Wrapped Grilled Plums with Gorgonzola and Rosemary – Recipe (serves 8)
- 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
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.