Photo by Deb Lindsey for The Washington Post
Whipping goat cheese with honey and a little milk makes a smooth cream with a rich, lightly sweet flavor that has the intriguing undertone of the distinctively grassy cheese. The cream is a treat served atop just about any fresh fruit, but here it is spooned onto grilled plums and drizzled with honey, lemon and thyme.
The plums can be cooked on an outdoor grill as well.
Make Ahead: The goat cheese cream needs to be refrigerated for at least 30 minutes before serving, and up to 3 days.
Combine the goat cheese, milk and 1 1/2 tablespoons of the honey in a mixing bowl. Use a handheld electric mixer to beat for 1 to 2 minutes, until creamy. Makes about 1/2 cup. Cover and refrigerate for at least 30 minutes, and up to 3 days.
Whisk together the remaining 2 tablespoons of honey, the lemon juice and the thyme in a small bowl.
Preheat a grill pan over medium-high heat. Cut the plums in half through the stem end, pit them and brush the cut sides with oil. Grill the plums, cut sides down, for 2 to 4 minutes, until they have softened a bit and there’s some char on the plums’ flesh. Transfer cut sides up to a plate to cool slightly.
Serve the plums with a dollop of the goat cheese cream, each topped with a blackberry and drizzled with the honey-thyme mixture.
Makes 4 servings
Per serving: Calories 160; Total Fat 6g (Saturated Fat 3g); Cholesterol 10mg; Sodium 90mg; Total Carbohydrates 25g; Dietary Fiber 2g; Protein 4g; Sugars 23g