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Chevre Plum


Chevre-stuffed plums

Makes 12

6 Satsuma plums from 3 Squares Produce, halved and pitted

4 oz. Drake Family Farms plain chevre

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


Halve and pit the plums. Set aside.

In a medium mixing bowl, combine chevre, honey wine vinegar and black pepper and mix with a hand mixer on medium speed until combined and creamy. Consistency should be spreadable.

Spoon the chevre mixture onto the halved plums, approximately 1 Tbsp. per piece. Drizzle with honey then sprinkle with freshly chopped lemon basil leaves. Serve at room temperature for best taste. Store in refrigerator