A delightful trifecta of yumminess
In the spirit of full disclosure, this recipe is not from deep within the Think Tasty archives. In fact, it’s not even six months old. However, it really is the perfect partner for this week’s new recipe. Both recipes are comprised of prosciutto, plums, and cheese and are delightful appetizers. So, ignore the newness of this recipe and enjoy the simplicity and deliciousness it offers. Here’s to a delightful trifecta!
To learn more about this recipe, originally published in August 2018, keep reading.
This is basically a three-ingredient recipe, as you can see in the title and description above the picture. But, it’s so much more than that. See, first it’s a crispy exterior that’s made of paper thin prosciutto. Second are the bites of plum, which have been dusted with sugar and roasted for a short period of time. Third, you have little cubes of taleggio that melt into a gooey mass. The result is a trifecta of yumminess.
What I created wasn’t what I initially envisioned. With our tenth anniversary on the horizon, I began planning our 5-course menu. It’s something I’ve done almost every year and thoroughly enjoy. I had decided on an Italian-ish theme for our dinner and needed something for our appetizer course. My initial idea was to wrap figs inside prosciutto. Sadly, figs are out of season. (Obviously, I don’t follow gardening schedules very well.)
As I walked around the produce department the day before recipe testing, I considered my seasonal options. There they were! A pile of plums! This fruit happens to be a favorite of my husband’s so I guessed I was onto something. However, my initial plan had been to broil the figs, and I knew that wouldn’t work as well with the plums, so it was time to consider how to transform them from a little too firm to just right.
That’s where I get to have fun and do A/B testing in my kitchen. I diced one plum and made three options: plain, dusted with sugar, tossed in honey. I roasted all of them for the same amount of time and began taste testing. For me the sugar dusted were the hands down favorite. The sugar gave just enough sweetness to counter the tartness of the plum skin.
The next part was easy. Salty prosciutto and slightly sweet plum definitely needed gooey cheese to hold it all together, and taleggio would be the perfect choice. A bit more melt-able and flavorful than mozzarella, this Italian cheese would be a wonderful addition.
Fast forward from recipe testing to our anniversary meal: the Plum & Taleggio Prosciutto Packets were a hit. What can I say after ten years? I know what my hubby and I enjoy.
- 3 plums
- 2 tsp. sugar
- 4 oz. taleggio
- 12 thinly cut slices prosciutto
- Preheat oven to 400.
- Cut each plums into 12 slices; cut each slice in thirds.
- Toss cubed plums with sugar, and transfer to parchment paper lined baking sheet.
- Roast for 5 minutes.
- Lay prosciutto slices out flat.
- Cut taleggio into cubes the same size as plum cubes.
- Top each prosciutto slice with 6 plum cubes and 4 taleggio cubes.
- Roll up prosciutto so that all openings are closed, tucking in sides.
- Line baking sheet with clean parchment paper.
- Carefully transfer prosciutto wraps to lined sheet.
- Bake for 5 minutes.
