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Recipe courtesy of: Chef Cesar Zapata The Federal Food, Drink & Provisions, Miami, FL

Ingredients

  • 4 ripe Chilean plums, pitted and halved
  • 2 ounces olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 cup pistachios, toasted and finely ground
  • 1 cup agave syrup
  • 2 ounces pecorino romano cheese, finely grated
  • Truffle honey
  • Aceto balsamico
  • Mint leaves

Directions

Preheat a grill to medium heat. Toss the plums in the oil and season with salt and pepper. Grill the plums, cut-sides down, until warm and marked by the grill. Set aside to cool, then cut each half in half again.

Put the syrup in a bowl and the pistachios in another. Dip each plum quarter in the syrup, then in the pistachios.

Divide the remaining pistachios between four plates. Arrange 4 plum quarters on each plate. Top with the cheese, then garnish with honey, balsamico, and mint. Season with salt and pepper and serve.