When Zoe asked me to host this week’s BSI, it didn’t take very long to decide on an ingredient. I had just gotten back from the Greenmarket, where I was so excited to see the first of this year’s plums! I think plums are a very versatile but often overlooked ingredient, don’t you? There are also so many different varieties – I bought golden plums, but for the BSI you can feel free to use any variety.
I can’t wait to see what everyone makes! Just post a plum recipe, link it back to this post, and leave a link to your post in the comments or email it to me at firstname.lastname@example.org. Deadline is 8pm EST next Sunday, July 19.
To start you off, here’s a recipe that I have been looking forward to making all year. I made it last summer and couldn’t wait to make it again- the tartness of the golden plums, spiciness of the gingerbread, and creaminess of the cheese filling is divine. The filling is also great as a fruit dip (on on gingersnaps…)
Gingerbread, Mascarpone, and Plum Tart
Adapted from Smitten Kitchen
- 9 oz gingersnaps, crushed
- 6 Tbs butter, melted
- 8 oz mascarpone
- 6 oz fat free cream cheese
- 1/4 cup fat free sour cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 pint golden plums, halved and pitted
- 1/4 cup lemon curd, melted
Preheat oven to 350. Combine the gingersnap crumbs and butter. Mash the mixture up with your hands to ensure the butter is mixed throughout. Press into bottom of a tart pan. Bake for 8 minutes. Allow to cool completely.
Mix together cheeses, sour cream, sugar, and vanilla. Pour into cooled crust. Arrange plum halves on top. Brush with lemon curd. Refrigerate until thoroughly chilled.
Previous BSI hosts: