Finger food: Plums with cheese cream

Ingredients for 30 servings:

• 30 plums
• 100 g Gorgonzola, Roquefort or St. Agur
• 100 g goat’s cheese or cream cheese
• 1 tbsp cream
• 50 g walnuts
• pepper
• possibly tonka bean(s)
• some mint leaves (strawberry mint)
• 1 tbsp plum wine or sherry

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Pit and halve the plums. Smaller plums can also be pressed open and then filled whole, but mine were too large for that. Adjust the quantity accordingly. Roughly chop the walnuts and toast them in a pan without oil. Mash the cheese with a fork, mix in the cream cheese, and stir in the plum wine or sherry and 1-2 tablespoons of cream. Add enough cream to make the cream spreadable. Set aside a few pieces of walnut for decoration, chop the rest a little more finely and stir into the cream. Season with pepper and, if desired, a touch of grated tonka bean, but be careful, as it can easily become too overpowering. Fill a piping bag with the cream and pipe it onto the plum halves, or, as I did, use a teaspoon and place about 1 teaspoon on each plum half. Decorate with a small strawberry mint leaf and a piece of walnut. You can also use other herbs. I happened to have strawberry mint in my garden, and the leaves are nice and small. These plums are perfect as finger food at a champagne reception. It’s important to use smaller, slightly tart plums; if they’re too sweet, it tastes too bland, at least in my opinion.