Probably not the G.O.A.T,, but a very, very good amuse-bouche. I am harvesting from our plum tree and wanted something beyond plum jam, pie or cake. These goat cheese-honey-basil-stuffed plums really hit the spot as the temperatures climb beyond 100F. Served chilled the are an amazing blend of sweet and mildly bitter.

I pick plums at dawn when the temperatures are still below 80F.

I used about 10 plums for this recipe. (Several were sacrificed learning the best way to pit the plums.) While we were away on our anniversary/baseball stadium tour I asked neighbors and friends to help themselves to the garden and luckily, there are still loads of plums, blackberries and figs remaining.

Goat Cheese and Honey Stuffed Plums

https://www.runningtothekitchen.com/goat-cheese-honey-stuffed-plums/

INGREDIENTS
• 8 regular plums, sliced in half and pits removed
• 4 ounces goat cheese
• 2 teaspoon honey, plus more for garnish
• 6 leaves basil, chopped and divided
• 1 tablespoon pine nuts, toasted

METHOD

1. Combine goat cheese, 2 teaspoons of honey and 2 leaf of chopped basil in a small bowl and mix together with a spoon.
2. Spoon cheese mixture into the well of each plum half. I used a melon baller to keep the amount of mixture roughly equal.
3. Top with toasted pine nuts and remaining basil.
4. Drizzle more honey on top before serving.