Flaky puff pastry wrapped around warm provolone and topped with a sweet, tangy plum chutney.
Ingredients
1 tablespoon olive oil
1 large shallot, finely chopped
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 pound fresh plums, pitted and cut into 1/2-inch slices
1/2 teaspoon minced fresh rosemary
1/2 teaspoon salt
Instructions
Heat oven to 425°F
Warm olive oil in a large ovenproof skillet over medium heat
Add the shallot, balsamic vinegar and brown sugar; cook and stir for 5-7 minutes or until shallot is tender. Remove from the heat
Add the plums, rosemary and salt; toss to combine
Bake for 30-35 minutes or until plums are tender, turning once
Transfer plum mixture to a bowl. Cool completely
Cover and refrigerate until serving
Cheesemonger Tip
Provolone is produced with similar techniques to mozzarella cheese, but provolone is always made with whole milk and has different cultures. This smoky version adds a unique and delicious counterpoint to the chutney's sweetness.
Cheese Type: Delicatezza Provolone
