Best 4 Roasted Plums With Goat Cheese Recipes

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Indulge in a delightful culinary journey with our roasted plums and goat cheese recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish showcases sweet and juicy plums, roasted to perfection, complemented by creamy and tangy goat cheese. Drizzled with a luscious honey glaze, each bite offers a symphony of flavors, balanced by a sprinkling of aromatic thyme. Explore our collection of additional recipes, including a delightful roasted plum and arugula salad, where the vibrant colors and flavors of roasted plums, peppery arugula, and tangy goat cheese come together in perfect harmony. Discover the delightful combination of roasted plums and caramelized onions in our savory tart recipe, where the sweetness of the plums blends seamlessly with the rich and savory flavors of caramelized onions and goat cheese. Embark on a culinary adventure as you explore these delectable recipes, each offering a unique twist on the classic roasted plum and goat cheese combination.

Let's cook with our recipes!

BALSAMIC-GOAT CHEESE GRILLED PLUMS



Balsamic-Goat Cheese Grilled Plums image

Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. -Ariana Abelow, Holliston, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 4

1 cup balsamic vinegar
2 teaspoons grated lemon zest
4 medium firm plums, halved and pitted
1/2 cup crumbled goat cheese

Steps:

  • For glaze, in a small saucepan, combine vinegar and lemon zest; bring to a boil. Cook 10-12 minutes or until mixture is thickened and reduced to about 1/3 cup (do not overcook)., Grill plums, covered, over medium heat 2-3 minutes on each side or until tender. Drizzle with glaze; top with cheese.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

WHIPPED GOAT CHEESE CROSTINI WITH BALSAMIC-ROASTED GRAPES



Whipped Goat Cheese Crostini with Balsamic-Roasted Grapes image

Everyone who knows me, knows I am a sucker for a cheese board. I love the combination of rich and nutty cheese with the delicate sweetness of fruit. Cheese boards are an entertaining staple for me, but when I want to change it up, I opt for this dish of creamy, velvety whipped goat cheese and juicy balsamic-roasted grapes with crunch from garlic-thyme crostini. Whether it's just you and a friend or you're entertaining a crowd, this dish is sure to be a hit!

Provided by Elena Besser

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for greasing
3 cups stemmed seedless grapes (red or green)
Kosher salt and freshly ground black pepper
5 or 6 sprigs thyme, plus 1 teaspoon chopped thyme leaves, and whole leaves for garnish
1 baguette, sliced 3/4 inch thick on a bias
2 medium cloves garlic, grated
One 11-once log goat cheese, at room temperature
1 teaspoon honey
Zest of 1 lemon
1/4 cup heavy cream
2 tablespoons balsamic vinegar
Flaky sea salt

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Grease a rimmed baking sheet with olive oil and set aside for the crostini.
  • Toss together the grapes and the 2 tablespoons of the olive oil on another rimmed baking sheet; season with kosher salt and pepper. Top with the sprigs of thyme. Roast on the upper oven rack until the grapes blister, 10 to 15 minutes.
  • Meanwhile, whisk to combine the 1/4 cup olive oil with half of the chopped thyme, half of the garlic, a pinch of kosher salt and a few grinds pepper in a small bowl. Brush onto the tops of the baguette slices and place on the oiled baking sheet. While the grapes roast, bake the baguette slices on the lower oven rack for 5 minutes.
  • Combine the goat cheese with the lemon zest, honey, remaining 1/2 teaspoon chopped thyme and grated garlic and a few grinds pepper in a food processor. Process until well combined, about 1 minute. Stream in the heavy cream with the machine running and process until the goat cheese is aerated and fluffy, 1 to 2 minutes. Taste and adjust the seasoning with kosher salt and pepper.
  • Remove the grapes and bread from the oven and set the oven to broil. Flip the crostini. Remove and discard the sprigs of thyme from the grapes and carefully toss the grapes with the balsamic vinegar. Return the grapes to the upper oven rack and the crostini to the lower rack and broil until the grapes are caramelized and the bread is toasted, about 5 minutes -- watch closely, as broilers vary.
  • To plate, spread the whipped goat cheese in a shallow bowl, top with the grapes and drizzle with any juices from the baking sheet. Sprinkle with flaky sea salt, thyme leaves and pepper. Place on a platter with the crostini and enjoy.

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY



Crostini with Roasted Garlic, Goat Cheese and Apple Chutney image

Categories     Cheese     Garlic     Vegetable     Appetizer     Bake     Cocktail Party     Vegetarian     Quick & Easy     New Year's Eve     Goat Cheese     Apple     Fall     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 Servings

Number Of Ingredients 15

Note: At the restaurant, the bread is grilled, but it's just as good when it's baked.
1 cup (packed) golden brown sugar
3/4 cup rice vinegar
2 garlic cloves, minced
1 1/2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 cinnamon stick
1 1/2 pounds Granny Smith apples, peeled, cored, cut into -inch pieces (about 4 cups)
1 cup golden raisins
1 cup diced seeded plum tomatoes
1 tablespoon chopped fresh mint
1 French-bread baguette, cut into 1/3-inch-thick slices
Olive oil
Roasted Garlic
12 ounces soft fresh goat cheese (such as Montrachet), room temperature

Steps:

  • Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.
  • Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.

BEET SALAD WITH PLUMS AND GOAT CHEESE



Beet Salad with Plums and Goat Cheese image

Categories     Salad     Cheese     Fruit     Vegetable     Appetizer     Roast     Picnic     Vegetarian     Dinner     Lunch     Goat Cheese     Plum     Spinach     Beet     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

12 2-inch-diameter beets, tops trimmed
1/2 cup white wine vinegar
1 teaspoon sugar
1/2 cup vegetable oil
1/4 cup walnut oil or olive oil
1 1/2 pounds firm but ripe plums, pitted, cut into 1/2-inch pieces
1 medium-size red onion, sliced into rings
1 1/2 6-ounce bags fresh baby spinach leaves
8 ounces soft fresh goat cheese (such as Montrachet), crumbled

Steps:

  • Preheat oven to 375°F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl.
  • Combine vinegar and sugar in blender. Gradually blend in vegetable oil, then walnut oil. Season vinaigrette to taste with salt and pepper. (Beets and vinaigrette can be prepared 2 days ahead. Cover separately; refrigerate. Let beets stand 2 hours at room temperature before continuing. Rewhisk vinaigrette before using.)
  • Toss beets with 1/4 cup vinaigrette. Toss plums and onion with § cup vinaigrette in another large bowl. Season with salt and pepper.
  • Overlap beets around edge of platter. Mound spinach in center of platter; drizzle with some vinaigrette. Spoon plums and onion over salad. Sprinkle with goat cheese and serve.

Tips:

  • Choose the right plums: For this recipe, it's best to use ripe, but firm plums. Avoid plums that are too soft or have bruises.
  • Roast the plums at a high temperature: This will help to caramelize the plums and give them a slightly smoky flavor.
  • Don't overcrowd the roasting pan: If you overcrowd the pan, the plums will steam instead of roast.
  • Roast the plums until they are slightly wrinkled and tender: This should take about 20-25 minutes.
  • Let the plums cool slightly before serving: This will make them easier to handle.
  • Serve the plums with a variety of accompaniments: Goat cheese, honey, balsamic vinegar, and fresh herbs are all great options.

Conclusion:

Roasted plums with goat cheese is a simple but elegant dish that is perfect for a special occasion. The plums are roasted until they are caramelized and slightly smoky, and the goat cheese adds a creamy and tangy flavor. This dish can be served as an appetizer, a side dish, or even a dessert. If you are looking for a delicious and easy way to enjoy plums, this recipe is definitely worth trying.

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