Plums are not only suitable for cooking jam, baking pies and making other desserts. They make excellent snacks that can be made immediately before serving or prepared for future use. Spicy sweet-sour fruits with spicy notes perfectly complement meat, poultry, smoked meats, fish and seafood.
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Eggplant plum appetizer: simple and tasty
A spicy appetizer characterized by a low calorie content and an original sweetish taste. A dish can be prepared for a buffet table or a small family celebration, turrets made of vegetables and fruits, laid out on a dish, look very impressive in the photo. Such an appetizer should be served as an aperitif, accompanied by a light cocktail.
Ingredients:
- 300 g of young eggplant;
- 3 large plums with a sweet and sour 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 cooking oil for frying;
- salt;
- ground black pepper;
- sweet pepper for decoration.
Wash, dry, eggplant slices. It is preferable to use young vegetables with a soft thin skin and small seeds. Salt the eggplant slices, leave for half an hour to give juice, rinse and dry with a paper towel.
Heat the odorless vegetable oil in a pan and quickly fry the eggplant circles on both sides, turning over with a spatula. Do not pour too much oil: raw eggplant actively absorb fat, this will increase the number of calories. Put the blanks on a flat dish.
Cut ripe plums in half, take out the seeds, remove the convex part so that the half becomes stable. Lay plums on top of eggplant. Fry walnuts in a dry pan, chop in a mortar or in a blender.
In a separate bowl, mix chopped nuts, mayonnaise, salt, sugar, garlic, passed through a press, freshly ground black pepper. Add cheese grated on a fine grater, mix well. Gently put a serving of the filling into the recess in the plums. Garnish the appetizer with finely chopped bell pepper. Serve the dried slices of white bread separately.
Marinated vanilla and ginger plums: an unusual snack
An original treat that can be served with smoked meat, grilled fish. Pickled plums are good for preparing canapes for receptions. Yellow or dark purple fruits look very attractive and are great for photos.
Ingredients:
- 1 kg drain;
- 150 ml of dry white wine;
- 300 g of white wine vinegar;
- 1 stick of cinnamon;
- 300 g of sugar;
- 1 vanilla pod;
- 300 g of ginger root;
- 6 buds of cloves.
Sort plums, rinse, dry, sprinkling on a towel. It is preferable to use late aromatic varieties: greengage, Hungarian. They have a dense, juicy pulp that retains their shape well; after canning, the fruits will not fall apart. Arrange the fruits in sterilized jars.
Pour vinegar and wine into a stewpan, 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 the canned lids and send to the refrigerator. Plums will be ready in 4 weeks, after opening the cans can be stored for 1 month.
Ham and pickled plum canapés: step by step recipe
Another version of the buffet snack, which is easy to cook at home. Ham goes well with sour-spicy fruits, depending on the taste, you can use pork, chicken, turkey meat.
Ingredients:
- 8 marinated pitted plums;
- 120 g low-fat 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, finely chop and mix with softened butter. Cut the tomatoes into neat slices, ham into thin slices. Dry the bread in a toaster or in a pan, grease with oil mixed with herbs. Arrange tomato slices on top, add salt and pepper. Fold ham slices in the form of petals, lay pickled plums on top, and fasten the structure with skewers. Garnish the canapes with small sprigs of parsley and dill.
Piquant plum appetizer: phased preparation
Lovers of unusual dishes will surely enjoy 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 appetizer is served with dried toast or white bread croutons.
Ingredients:
- 12 ripe plums;
- 3 tbsp. l peeled pine nuts;
- 100 g of Roquefort cheese;
- 3 tbsp. l seedless raisins;
- 4 tbsp. l cream
- 1 tbsp. l port wine.
Fry the pine nuts in a dry 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. Put roquefort in a bowl and knead with a fork. Add cream, raisins, nuts, port, and grind everything into a thick, uniform paste.
Wash, drain, drain each along and remove the seeds. Fill the resulting recess with cheese cream paste. Fold halves in pairs, fasten with wooden skewers. Put the appetizer on the dish, tighten it with cling film, refrigerate for 2-3 hours.
Spicy Shrimp Kebabs: Hot Appetizer
The dish seems complicated, but cooking it at home is easy enough. The larger the shrimp, the more beautiful the finished kebabs look. It is better to use large plums with dense fragrant pulp that hold 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, mix olive oil, juice and lime zest, chopped cilantro, and salt. Cast 3 tbsp. l mixtures in a separate container. Put peeled king prawns in the main part of the marinade.
Wash, dry, plum, cut each fruit into 6 parts, removing the seeds. Remove seeds from pepper, divide each pod into 4 parts. Put peppers and plums in the marinade, mix well and leave for half an hour.
String slices of pepper, shrimp and plum onto skewers. Fry kebabs on a preheated grill for about 8 minutes, turning over for even browning. Before serving, sprinkle the snack with a pre-prepared marinade. Serve with dried toast and chilled rose wine.