Roasted Plum Caprese with Prosciutto and Goat Cheese
This new take on Caprese will leave party guests impressed, even though it's fairly simple to assemble.
This luscious and innovative recipe takes vinaigrette to the next level by using in-season plums. Use for a fresh summer arugula salad with goat cheese, toasted hazelnuts and some of the roasted plums.
Ingredients
Roasted Plums
- 5-6 cut plums (in large chunks)
- 5 tablespoons of balsamic vinegar
- 3 tablespoons of avocado oil
- pinch of salt
Vinaigrette
- 1 teaspoon of dijon mustard
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- about 2 tablespoons of water
Instructions
Roasted Plums:
Heat oven to 400 degrees. Toss plums in balsamic vinegar, avocado oil and a pinch of salt.
Roast in the oven for approximately 35 minutes or until they are caramelized (they will shrink in size and a beautiful syrup will develop around them). Allow to cool (10-15 minutes). Once cooled to room temperature, store remaining roasted plums in an airtight container in the fridge for up to a week.
Pro Tip: Save your remaining roasted plums to top a salad, a breakfast chia pudding or to wrap in prosciutto for an impressive appetizer!
Vinaigrette:
In a food processor or high-speed blender, blend 1/4 cup of roasted plums, dijon mustard, balsamic vinegar and extra virgin olive oil.
Add a couple tablespoons of water (or more) while blending to thin out the vinaigrette. Adding a small handful of basil or a few fresh sprigs of thyme would be a lovely addition!
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