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Recipe Detail Page
Plum Salad with Ricotta and Prosciutto Twists
Summer 2016
Serve one or two twists per salad—they are also a great nibble with drinks if you are left with extra.
Serves 4
HAZELNUT BUTTER
½ cup (125 mL) toasted hazelnuts, skinned
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
RICOTTA AND PROSCIUTTO TWISTS
½ cup (125 mL) ricotta
1 tbsp (15 mL) chopped chives
1 tsp (5 mL) chopped thyme
Salt and freshly ground pepper
1 piece of pre-rolled frozen puff pastry, 10 x 10 inches (25 x 25 cm), defrosted
4 pieces prosciutto, thinly sliced
1 egg, lightly beaten with a pinch of salt
SALAD
2 yellow or red plums, halved and pitted
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper
2 cups (500 mL) baby greens
4 sprigs mint
Some edible flower petals if available
A few drops aged balsamic vinegar
A few drops extra virgin olive oil
Pinch fleur de sel
1 Preheat oven to 450°F (230°C).
2 Blend ingredients for butter on high in blender for 1 to 2 minutes or until they are the consistency of almond butter, scraping down the blender as needed. Add more oil only if the mixture is too thick. Reserve.
3 Mix ricotta with chives and thyme. Season with salt and pepper. Cut puff pastry into 4 squares. Cut each square in half, forming 2 triangles. You should have 8 pieces. Place 1 tbsp (15 mL) ricotta mixture in centre of each triangle and spread out slightly. Lay equal amounts sliced prosciutto over ricotta in each triangle. Brush top tip of each triangle with egg wash, then roll over from wide end to tip, pressing tip over to seal. Transfer to a parchment-lined baking sheet and brush with egg wash. Bake for 8 minutes or until puffed and golden.
4 Preheat grill to high.
5 Brush plums with oil and season with salt and pepper. Place on grill, flesh-side down, and char until you have nice grill marks, about 2 to 3 minutes. Remove from grill and cool. Cut each plum half into thirds so you have 12 segments.
6 Smear 2 tsp (10 mL) hazelnut butter across each serving plate. Top with 3 plum segments. Strew baby greens and mint overtop and adda few flower petals. Drizzle with a few drops of balsamic and olive oil. Sprinkle with fleur de sel. Add a pastry twist to the plate.
Serves 4
