Black Plums with Persian Feta

Christmas Inspired Black Plums with Persian Feta:

Black Plum Magic: A Summer Stone Fruit Appetiser:

When summer rolls around, it brings a rainbow of stone fruits, each with its own charm. Today, let’s talk about the black plum in this summer stone fruit appetiser.

It gets its name from its deep, almost mysterious skin—more black than plum although these lot look more plum than black!—and though its inside doesn’t quite match the drama, it’s just as amazing.

This plum appetiser idea? It’s proof that stunning presentation and incredible flavour can be ridiculously easy.

We’re taking that sensational plum colour and pairing it with creamy, tangy cheese- of course!

The result? Another bite-sized appetiser that’s sweet, savoury, and as irresistible as a summer sunset.

Here’s the Magic

Slice your black plums into halves. The glossy skin provides a natural contrast to the juicy, plum flesh interior.

Top each slice with a dollop of soft cheese (goat, cream, or mascarpone work wonders), and change it up with:

• Herbal addition: Add a sprig of thyme or a sorrel leaf for a fresh, earthy balance & add fresh herbs to the cheesy centre.
• Crunch Factor: Sprinkle crushed pine nuts, pistachios, cranberries or walnuts for texture and an extra layer of flavour, crunch or sweetness.
• A Drizzle of Drama: A light drizzle of honey or balsamic glaze can bring everything together beautifully.

Why It Works

Black plums have just the right balance of sweetness and tartness, making them a natural partner for cheese.

The pairing dances between creamy and fruity, with herbal and nutty notes adding an exciting twist.

It’s a little fancy, but not fussy—the kind of thing that impresses guests but doesn’t require a culinary degree.

Kid-Approved (Even the Fussy One)

Here’s the clincher: the kids love them. Yes, even my notoriously picky eater was won over with this one.

There’s something about the vibrant colours and I guess manageable size that makes these appetisers universally appealing.

You’re only limited by your imagination (and maybe what’s in the fridge).

Serve the Summer Magic

Summer brings more than just sunshine and longer days—it delivers a bounty of nature’s sweetest gems.

This summer, make the most of your stone fruit haul and serve your guests something that’s as beautiful as it is delicious.

This simple summer stone fruit appetiser is a simple way to let the season shine on your table.

Making the Most of Summer’s Produce

They’re about making the most of summer’s produce and creating something that feels special without hours of effort.

Stone Fruit Hors d’oeuvres are the kind of thing you can serve at a dinner party, a casual picnic, or even a backyard barbecue, and they’ll shine in every setting.

So, head to your local market, pick up some plums, and let your imagination run wild. Summer is too short for boring appetisers.

Give your guests something magical—and don’t be surprised if they ask for seconds (or thirds).

Go ahead, grab those plums and get creative. Your next gathering just got a whole lot sweeter.

Black Plums with Persian Feta

(Serves 12 Prep 30mins)

You Will Need:

Black Plums
Choose ripe yet firm black plums with smooth, unblemished skin. Their natural sweetness and juiciness provide the perfect base for this recipe. Look for plums that yield slightly to pressure but are not overly soft.

Cream Cheese
Use full-fat cream cheese for a rich and creamy texture. Ensure it’s softened to room temperature for easy blending. Alternatively, you can opt for low-fat cream cheese if you prefer a lighter option.

Persian Feta
A soft and creamy feta that is usually marinated in olive oil and herbs, Persian feta adds a tangy, savoury depth to the dish. If unavailable, substitute with another soft, marinated feta or standard crumbled feta for a similar flavour profile.

Flat-Leaf Parsley
Fresh flat-leaf parsley adds a subtle, herbaceous note that brightens the cheese filling. Use fresh leaves, discarding the stems for a smoother consistency.

Fresh Garlic
One- two small cloves of garlic is enough to add an aromatic kick without overpowering the other flavours. For a milder flavour, roast the garlic beforehand.

Agave Syrup
A natural sweetener, agave syrup enhances the sweetness of the plums and balances the tanginess of the feta. Honey or maple syrup can be used as substitutes.

Olive Oil
Opt for high-quality, garlic-infused olive oil to enrich the filling with subtle aromatic flavours. If using plain olive oil, consider adding a pinch of garlic powder to achieve a similar effect.

Leaf Green + Yellow Food Coloring (Optional)
A few drops of food colouring are optional but can add a vibrant and decorative touch to the cheese filling, making the dish more visually appealing. Use natural food colouring if you prefer.

Dried Cranberries (Garnish)
Finely chop dried cranberries to sprinkle over the stuffed plums. Their tart sweetness contrasts beautifully with the creamy filling.

Chopped Pine Nuts (Garnish)
Toasted pine nuts add a bit of crunch and nutty aroma. Lightly toast them in a dry skillet over medium heat, stirring frequently until golden brown.

Sorrel Leaves (Garnish)
Fresh sorrel leaves, with their citrusy flavour and bright green hue, make an elegant garnish. If sorrel is unavailable, substitute with microgreens or baby spinach for a similar visual effect.

Instructions:

Prepare the Plums

• Begin by rinsing the plums under cold water and patting them dry with a clean kitchen towel. Place the plums on a cutting board, stem side up.
• Using a sharp knife, slice each plum in half along its natural seam, which runs from the stem to the base.
• Once halved, gently twist the two halves in opposite directions to separate them. One half will hold the pit.
• Carefully remove the pit by prying it out with the tip of a knife or your fingers.
• Be careful to keep the flesh intact for a neat presentation.

Hollow Out the Plums

• To create a small cavity for the filling, use a melon baller or a small spoon.
• Gently scoop out a little of the flesh from the centre of each plum half, just enough to hold the filling while maintaining the plum’s structural integrity.
• Set the prepared plum halves aside on a serving platter.

Prepare the Cheese Mixture

In a small food processor, combine the following ingredients:

• Cream cheese for its smooth, creamy texture.
• Crumbled Persian feta for a tangy and salty kick.
• A handful of flat-leaf parsley for freshness and a hint of herbaceous flavour.
• One or two small cloves of garlic for a subtle aromatic punch.
• A drizzle of garlic-infused olive oil to enhance the flavour profile.
• Optional: A drop of food colouring for a vibrant, decorative touch.
• Blend the ingredients on high speed until the mixture becomes silky smooth and fully combined.
• Scrape down the sides of the processor bowl as needed to ensure even blending.

NB: add the Olive oil a little at a time so that the mixture stays firm & holds it’s shape when you pipe it. You may not need all the olive oil.

Fill the Piping Bag

• Fit a piping bag with your preferred piping tip, such as a star or round tip, to create a decorative swirl of filling.
• Spoon the prepared cheese mixture into the piping bag, pressing it down gently to remove air pockets.
• Twist the top of the bag to secure it, ensuring a smooth flow when piping.

Pipe and Fill the Plums

• Take each prepared plum half and hold it steady.
• Pipe the cheese mixture into the hollowed-out centre, starting from the base and working your way upwards to create a decorative swirl.
• Repeat with the remaining plum halves.

Add the Garnishes

Elevate the presentation and flavour of your stuffed plums by garnishing each one with a few complementary toppings:

• A sprinkle of dried cranberries for a sweet and tangy contrast.
• A few toasted pine nuts for crunch and a nutty aroma.
• A small fresh sorrel leaf for a touch of green and a hint of citrusy brightness.

Arrange the garnished plum halves on a serving platter.

Serve & Enjoy!

Helpful Hints

• Find ripe but firm plums. Mine were not quite soft enough and difficult to separate the halves.

• There can be quite a variation in colour of Plums- black plums included.

• You can eliminate the food colouring and stick with the white and red look, I was really experimenting.

• Any garnish is suitable, the garnish should really be a contrast in colour, texture and enhance the look, not take away from it.

• If you don’t appreciate feta, you can substitute it with cream cheese, goats cheese or even blue cheese.

• Persian feta is marinated in herbs and spices so provides a lot of flavour before you add anything else.

Black Plums With Persian Feta

(Serves 12 Prep 30 Mins)

Recipe

Ingredients

• 6 Black Plums
• 100g Cream Cheese
• 180g Persian Feta
• 1 Handful Flat Leaf Parsley
• 2 Cloves of Garlic
• 1 Tbsp Agave Syrup
• 1 Tbsp Olive Oil
• 1 Drop Leaf Green + 2 Drops Yellow Food Colouring (Optional)
• 2 tsp chopped Dried cranberries (Garnish)
• 2 tsp Chopped Pine Nuts (Garnish)
• 12 Sorrel leaves (Garnish)

Method

1. Slice the plums in half along their natural seam.
2. Gently twist the halves apart and remove the pit.
3. Use a melon baller to create a small hollow in the centre of each plum half.
4. In a small food processor, combine the cream cheese, Persian feta, flat-leaf parsley, garlic, garlic-infused olive oil, and food colouring. Blend until the mixture is smooth and creamy.
5. Fit a piping bag with your preferred piping tip and fill it with the prepared cheese mixture.
6. Pipe the filling into the hollow of each plum half.
7. Garnish each filled plum with dried cranberries, toasted pine nuts, and fresh sorrel leaves.

Serve & Enjoy!

Wine Pairing Suggestions

Riesling (Off-Dry)
An off-dry Riesling has a slight sweetness that mirrors the natural sweetness of the plums and dried cranberries. Its bright acidity balances the creamy cheese filling and cuts through the richness.

Viognier
Viognier offers floral and stone fruit notes that enhance the delicate sweetness of the plums while providing a smooth, medium-bodied backdrop to the dish.

Chenin Blanc (Medium-Dry)
Chenin Blanc’s versatility shines here, with its fruity notes complementing the plums and cranberries, while its acidity counteracts the creamy cheese.

Provence Rosé
A dry Provence Rosé, with its subtle fruitiness and crisp finish, pairs beautifully with the sweetness of the plums and the tang of the feta.

Sparkling Rosé
The effervescence and slight fruitiness of a sparkling rosé add a celebratory touch, harmonising with the textures and flavours of the dish.

Pinot Noir
A light-bodied Pinot Noir, with red berry and earthy notes, pairs well with the sweetness of the plums and the savoury, herbal elements of the filling.

Ruby Port
For a richer pairing, a ruby port complements the sweet and tangy aspects of the dish while standing up to the bold cheese flavours.

Moscato d’Asti
This lightly sparkling, sweet wine provides a delightful contrast to the tangy and savoury elements, enhancing the overall flavour experience.