Grilled Prunes Stuffed with Goat Cheese and Wrapped in Prosciutto
Chef Machado stuffs fresh prune plums with goat cheese, then snugly wraps the fruit in Prosciutto ham and grills them over a wood fire. The cheese softens; the Prosciutto crisps, lending variety to the textures. You could use this same recipe to stuff other varieties of plums, or figs, or even apricots. The fruit should be ripe, but still firm.
- Special equipment: 4 bamboo skewers, soaked in water
- Fresh Prune Plums - 12, medium to large
- Fresh Goat Cheese - 6 ounces
- Prosciutto - 12 thin slices, about 1-1/2 inches wide by 7 to 8 inches long
- Arugula Leaves - 3 cups, cleaned and chilled
- Balsamic Vinegar - 1/4 cup
- Extra Virgin Olive Oil - 3/4 cup
- Sea salt and freshly ground black pepper to taste
Start a wood or charcoal fire. When the fire is nearly ready, cut the prunes in half lengthwise and remove the pits. Slightly hollow out each half with a spoon or melon baller. Fill the hollows with goat cheese and press two halves together, closing the prunes. Wrap each tightly with a piece of Prosciutto. Skewer three on each bamboo skewer.
Grill the prunes over the fire for 4 to 6 minutes, until the cheese just begins to run out of the centers. Remove from the heat and set aside.
To finish and serve: Whisk the vinegar and olive oil together and season with salt and pepper to taste. Toss the arugula leaves in the dressing and pile the arugula in the center of each serving plate. Pull the skewer out of the prunes and place three on each plate in a triangle. Spoon dressing over the prunes.