PROSCIUTTO-WRAPPED GRILLED PLUMS WITH GORGONZOLA & ROSEMARY
Whenever my friends attend parties I can hardly wait to corner them and find out all about the food that was served. Forget the guest list or the locale. I want to know about the food! A good friend of mine recently attended a very chic wedding in Malibu and couldn’t wait to tell me all about these little bites. Grilled plum with a bit of crumbly Gorgonzola slightly melted on the top, wrapped up in buttery prosciutto and fastened together with a sprig of rosemary. An elegant, easy starter.
Boy Eats World! by David Lawrence
Serves 8
• 2 purple or black plums, pitted and sliced into eighths
• Extra-virgin olive oil, for brushing plums
• 8 teaspoons Gorgonzola cheese, crumbled or sliced
• 8 slices prosciutto
• 16 small sprigs fresh rosemary
Preheat a grill pan or outdoor grill over high heat.
Lightly brush the plum slices with the oil and place on the hot grill, being careful to keep them from falling through the grate.
Turn once to get grill marks on each cut side of the fruit.
Remove and cool slightly.
Place 1/2 teaspoon Gorgonzola on each slice of plum.
Cut each slice of prosciutto in half lengthwise.
Wrap the prosciutto around each plum slice and skewer with a sprig of rosemary to secure.
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