Pistachio Crusted Grilled Plums with Pecorino, Truffle Honey, Aceto Balsamico
Yield: 24 appetizer servings
24 ripe Chilean plums, pitted and halved
8 ozs. olive oil
Freshly ground black pepper
3 cups pistachios, toasted and finely ground
4 cups agave syrup
12 ozs. Pecorino Romano cheese, finely grated
- Preheat grill to medium heat. Toss the plums in the oil and season with salt and pepper.
- For each serving, to order: Grill 2 plum halves, cut-sides down, until warm and marked by the grill. Set aside to cool, then cut each half in half again.
- Put the syrup in a bowl and the pistachios in another. Dip each plum quarter in the syrup, then in the pistachios.
- Sprinkle 1 tablespoon of the remaining pistachios on a plate. Arrange 4 plum quarters on the plate. Top with about ½ ounce cheese, then garnish with honey, balsamico, and mint. Season with salt and pepper.