Author Notes: We throw a few of these on the grill every time we fire it up, though they’re easily made on an indoor grill pan, as well. And talk about a no-recipe recipe. This is all method. Play around with the ratios as you see fit. It’s going to be really, really difficult to end up with a plum that tastes anything less than fantastic. —Emily Stoffel – the pig & quill
Serves: 2-4 (you can easily scale this for a larger crowd)
plums, halved and pitted
good glug olive oil
teaspoon dried thyme
teaspoon crushed red chili flakes, plus additional for serving
of salt and pepper
ounces wedge Gorgonzola cheese, crumbled or in small hunks
real maple syrup
handful toasted walnuts, chopped
lightly dressed baby kale, or other greens, for serving
- Preheat indoor or outdoor grill. Arrange baby kale or greens (tossed with your favorite lightly flavored vinaigrette or a little balsamic and olive oil) on serving plates.
- Toss plum halves with olive oil, thyme, crushed red chili flakes and salt and pepper, to taste. Grill, cut-side-down, until well-marked, about 3-5 minutes. Flip plums and nestle gorgonzola into the center of each half. Cover and allow cheese to just melt, about a minute or two.
- Remove plums to salad greens and drizzle with maple syrup, crushed walnuts and additional chile flakes, if you’re feelin’ the heat. Serve warm.