These chèvre-stuffed plums can be a classy little appetizer or fresh and savory dessert. Best of all, every single ingredient is local to Utah. I whipped these up for an evening get together with some girlfriends. Because they are bite-sized, they don’t require a plate or utensils but there’s always a chance things might get a little sticky from the honey.
I’ll be submitting this recipe to the Utah Eat Local Week recipe contest which is underway and continues through September 4. To participate, submit your recipe and a photo of your dish via email between now and September 4 to firstname.lastname@example.org. Be sure to include which submission category your entering, provide all of your ingredient sources (farm/company/brand) and cooking instructions. (For an example, see my recipe below entered into the Ultimate category.) All submitted recipes will be posted online and open for voting from September 6 through September 17. Winners will be announced via email on Friday, September 18.
If you hadn’t guessed, it’s plum season right now so these Satsuma plums from 3 Squares Produce are sweet and mild with very little tartness. They are also firm enough to serve as a base for the bite but still juicy and meaty.
Better still, everything but the drizzle of honey and garnish of lemon basil can be prepared in advance and then partially assembled and refrigerated. Remove the chèvre filled plums from the refrigerator to warm to room temperature and finish preparations before guests arrive or dessert is presented. Enjoy!
6 Satsuma plums from 3 Squares Produce, halved and pitted
4 oz. Drake Family Farms plain chèvre
1 tsp. Slide Ridge Honey Wine Vinegar
2 Tbsp. Cox Honeyland honey
1/8 tsp. black pepper
5 lemon basil leaves from Murray Market Gardens
all local ingredients
Plums from 3 Square Produce, honey from Cox Honeyland, chevre from Drake Family Farms, honey wine vinegar from Slide Ridge and fresh lemon basil from Murray Market Gardens!
halve and pit the plums
Rinse, dry and then halve and pit the plums which can be sourced from 3 Squares Produce. Set aside.
In a medium mixing bowl, combine chèvre, honey wine vinegar and black pepper and mix with a hand mixer on medium speed until combined and creamy. Consistency should be spreadable.
partially prepare and save
Spoon the chèvre mixture onto the halved plums, approximately 1 Tbsp. per piece. Up to this point, you can prepare everything in advance and then partially assemble your plum treats. Cover with plastic wrap and hold in the refrigerator until ready to complete assembly and serve.
drizzle plums with honey
Drizzle with honey from Cox Honeyland or your favorite local honey source then sprinkle with freshly chopped lemon basil leaves. I got mine from Murray Market Gardens at the Murray Farmers Market.
chevre-stuffed plums ready to serve
Your delicious appetizer or dessert is now ready to enjoy. Serve at room temperature for best taste. Store any leftovers in the refrigerator.