There’s something really sexy about a summer picnic. Minimal seasonal ingredeints, laying under a tree with eyelet tattoos of sunshine, a cool breeze…sorry I’m having a moment. It truly is what summer is all about. Porches and patios are also an acceptable venue too.
There is also something incredibly satisfying about gathering your seemingly random ingredients and turning them into something awesome. That may or may not be one of my favourite things to do. Besides eating said creation of course.
I really love the stone fruits of summer and appreciate them with questionable enthusiasm. I don’t know why, but I don’t eat peaches, apricots, plums or cherries when they’re not in season. Mind you, they are significantly more expensive, which is probably one deciding factor. Either way, I rarely (insert cherry pie) cook these juicy little gems, trying to preserve their freshness (and accentuate) to their full potential.
This recipe is a combination of the desire for a picnic option, a use of my over-zealously purchased plums (say that 3 times fast!) and other bits hanging around the fridge. The result was probably my current favourite snack of summer.
They are hearty enough to stand as a meal with salad and bold enough to be a (tease) appetizer. They are so well balanced and simple it was a “Wow” moment when I made them the first time-never faltering with their amazingness the next 3 times they made an appearance.
The warm and toasty bread is a base for the sweet and savoury ricotta which acts as cushion for the juicy pie-like plums, arugula, mint and honey. These would be fantastic with other stone fruits as well, maybe swap the ricotta for buratta or even brie… sorry having another moment.
Sugar Plum Flatbreads with Mint, Ricotta + Honey
Serves 2 as a small meal or up to 8 as appetizers
- 3 plums, mixed variety is best
- 2 tablespoons sugar, divided
- 1 tablespoon olive oil
- 2/3 cup fresh ricotta
- salt + pepper to season
- 3 tablespoons honey
- 2 flatbreads approximately 12″ in length (I use this recipe, but store-bought naan is great too)
- 2 tablespoons fresh mint, finely chopped
- Gently heat flatbreads in oven at 200˚ or on the bbq on low wrapped in foil, about 7 minutes.
- Brush with olive oil or butter if desired, keep warm for assembly.
- Pit plums, saving any juices in a bowl, cutting in half, then into thirds and finally into thirds again. Really, you can chop them however you want as long as they’re relatively bite-sized.
- Add olive oil, 1 tablespoon sugar and season salt + pepper tot taste. Set aside to marinade.
- Add remaining 1 tablespoon sugar to ricotta, season with salt and pepper and set aside.
- Take each flatbread and divide ricotta onto each, making sure you have an even coat.
- Spoon plum mixture over cheese, making sure not to add too much extra juice as they will get a bit soggy (I would HIGHLY recommend reducing those juices into a lovely syrupy topping!)
- Drizzle with honey and sprinkle with mint. Add reduced syrup if desired. If you have access, (I didn’t unfortunately) smoked salt would be an amazing finisher.