Plums are suitable not only for making jams, baking pies and making other desserts. They make excellent snacks that can be made just before serving or prepared for future use. Spicy, sweet and sour fruits with spicy notes will perfectly complement meat, poultry, smoked meats, fish and seafood.
Plum and eggplant appetizer: simple and tasty
A spicy appetizer with a low calorie content and an original sweet taste. The dish can be prepared for a buffet table or a small family celebration, turrets of vegetables and fruits laid out on a dish look very impressive in the photo. This appetizer should be served as an aperitif, accompanied by a light cocktail.
Ingredients:
- 300 g of young eggplants;
- 3 large plums with a sour-sweet taste;
- a handful of peeled walnuts;
- 40 g of hard cheese;
- 1 tbsp. l. mayonnaise;
- 1 tsp freshly squeezed lemon juice;
- 1 clove of garlic;
- 0.5 tsp Sahara;
- refined vegetable oil for frying;
- salt;
- ground black pepper;
- sweet peppers for decoration.
Wash the eggplants, dry, cut into slices. It is preferable to use young vegetables with soft thin skin and small seeds. Salt the eggplant slices, leave for half an hour to give juice, rinse and pat dry with a paper towel.
Heat the odorless vegetable oil in a frying pan and quickly fry the eggplant slices on both sides, turning over with a spatula. Do not pour too much oil: raw eggplant actively absorbs fat, this will increase the number of calories. Put the blanks on a flat dish.
Cut ripe plums in half, remove the seeds, remove the convex part so that the half becomes stable. Place the plums on top of the eggplants. Fry walnuts in a dry frying pan, grind in a mortar or blender.
In a separate bowl, combine chopped nuts, mayonnaise, salt, sugar, minced garlic, freshly ground black pepper. Add cheese, grated on a fine grater, mix everything well. Gently place a portion of the filling into the well in the plums. Garnish the appetizer with finely chopped bell pepper. Serve dried white bread slices separately.
Pickled plums with vanilla and ginger: an unusual appetizer
An original delicacy that can be served with smoked meat, grilled fish. Pickled plums are good for making buffet canapés. Yellow or deep purple fruits look very attractive and are great for photography.
Ingredients:
- 1 kg of plums;
- 150 ml of dry white wine;
- 300 g white wine vinegar;
- 1 cinnamon stick;
- 300 g sugar;
- 1 vanilla pod;
- 300 g of ginger root;
- 6 carnation buds.
Sort the plums, rinse, dry, sprinkling on a towel. It is preferable to use late aromatic varieties: Renklod, Hungarian. They have dense juicy pulp that retains its shape well; after canning, the fruits will not fall apart. Arrange the fruits in sterilized jars.
Pour vinegar and wine into a saucepan, add sugar, cloves, vanilla, cinnamon, ginger root, cut into thin slices. Bring the mixture to a boil, reduce heat, cook for 2 minutes. Strain the marinade and pour it into jars. Close canned food with lids and send to the refrigerator. Plums will be ready in 4 weeks, after opening the can they can be stored for 1 month.
Canape with ham and pickled plums: a step-by-step recipe
Another option for a buffet snack that is easy to prepare at home. Ham goes well with sour-spicy fruits, depending on the taste, you can use pork, chicken, turkey meat.
Ingredients:
- 8 pickled pitted plums;
- 120 g lean ham;
- 6 slices of wheat or rye bread;
- 2 small sweet tomatoes;
- 50 g butter;
- parsley and dill;
- salt;
- freshly ground black pepper.
Wash greens, dry, chop very finely and mix with softened butter. Cut the tomatoes into neat circles, the ham into thin slices. Dry the bread in a toaster or in a frying pan, brush with butter mixed with herbs. Spread the tomato slices on top, season with salt and pepper. Roll up the ham slices in the form of petals, put pickled plums on top, secure the structure with skewers. Decorate the canapes with small sprigs of parsley and dill.
Savory Plum Snack: Step-by-Step Preparation
Connoisseurs of unusual dishes will surely like the original combination of Roquefort, pine nuts and ripe plums. The dish contains a lot of calories, so the portions should be small. A well chilled snack is served with toasted toast or white bread croutons.
Ingredients:
- 12 ripe plums;
- 3 tbsp. l. shelled pine nuts;
- 100 g of Roquefort cheese;
- 3 tbsp. l. seedless raisins;
- 4 tbsp. l. cream;
- 1 tbsp. l. port wine.
Fry pine nuts in a dry frying pan. If the raisins are too dry, pour boiling water over it for half an hour, drain the liquid, dry the dried fruits with a paper towel. Place the Roquefort in a bowl and mash with a fork. Add cream, raisins, nuts, port, grind everything into a thick, homogeneous paste.
Wash the plums, dry them, cut each lengthwise and remove the seeds. Fill the resulting recess with cheese and cream paste. Fold the halves in pairs, fasten with wooden skewers. Put the appetizer on a dish, tighten it with cling film, refrigerate for 2-3 hours.
Shrimp kebabs with spicy plums: hot appetizer
The dish seems tricky, but making it at home is easy enough. The larger the shrimp, the prettier the ready-made kebabs look. It is better to use large plums with dense, aromatic pulp that keep their shape well.
Ingredients:
- 2 plums;
- 12 large shrimp (peeled);
- 3 tbsp. l. lime juice;
- 2 tbsp. l. chopped cilantro;
- 1 tsp finely grated lime zest;
- 3 jalapeno peppers;
- 3 tbsp. l. extra virgin olive oil;
- salt.
In a bowl, combine olive oil, lime juice and zest, chopped cilantro, salt. Pour 3 tbsp. l. mixture in a separate container. Place the peeled king prawns in the main part of the marinade.
Wash the plums, dry them, cut each fruit into 6 pieces, removing the seeds. Remove seeds from pepper, divide each pod into 4 parts. Put the peppers and plums in the marinade, mix everything well and leave for half an hour.
Skewer pieces of pepper, shrimp and plums. Fry the skewers on a preheated grill for about 8 minutes, turning over to brown evenly. Sprinkle the pre-cooked marinade over the appetizer before serving. Serve with toasted toast and chilled rosé wine.
Fruit snack with curd cheese
The plum snack can be sweet. It can be served with light cocktails or white wine; this option is especially good for summer parties and picnics.
Ingredients:
- 1 apple;
- 3 plums;
- 1 pear;
- 1 nectarine;
- 7 large strawberries;
- 150 g cream cheese;
- 50 g sugar;
- 50 g butter;
- dark and white chocolate;
- liquid honey;
- powdered sugar;
- sweet paprika;
- sunflower seeds;
- almond petals.
Remove the core from the apple, wrap the fruit in foil and bake in the oven until soft. Cut the pear and nectarine into halves, remove the seeds and pits. Fry the fruits in a grill pan. Put sugar and butter in a saucepan, bring the mixture to a boil, reduce heat. Put the pitted halves of the plums in the hot syrup, stirring occasionally, and heat the fruit until caramelised.
Arrange fruit beautifully on a serving plate: baked apple, pear and nectarine halves. Put 1 tsp for each fruit. curd cheese, making it in the form of a slide. Sprinkle the apple with honey, sprinkle with fried sunflower seeds. Decorate the nectarine with almond petals. Place pieces of plums in caramel on the pear, sprinkle with white chocolate shavings. Complement the composition with thin slices of strawberries and decorated with grated dark chocolate. Keep the fruit appetizer in the refrigerator until serving.
