Grilled Manouri Cheese with Caramelized Plums
Recipe from Food & Wine

Michael Psilakis likes to riff on saganaki -- fried cheese with lemon. He uses manouri, a fresh, milky white cheese made from the whey that's drained off during feta production. Like nearly all Greek cheeses, it's produced from either sheep's or goat's milk.


Grilled Manouri Cheese with Caramelized Plums
Martin Morrell

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Servings: 6 first-course servings
Prep Time: 35 mins
Total Time: 35 mins
Related Categories: Appetizers, Cheese Appetizers, Greek Appetizers, Greek Cuisine
 
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Ingredients
  • 2  tablespoons
    honey
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  • 6 
    medium plums, halved and pitted
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  • 2  tablespoon
    sherry vinegar
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  • 2  tablespoons
    freshly squeezed lemon juice
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  • 2  tablespoons
    extra-virgin olive oil, plus more for drizzling
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  •  
    Salt and freshly ground black pepper
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  • 1/2  pound
    manouri cheese, cut into two 1/2-inch-thick rounds
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  • 1/2  teaspoon
    dried Greek oregano
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  • 6  cups
    packed arugula
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  • 2  tablespoons
    basil, thinly sliced
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Directions
1.
In a large skillet, cook the honey over high heat until darkened slightly, about 1 minute. Add the plums cut sides down and cook over moderate heat until they release their juices, about 3 minutes. Increase the heat to moderately high and cook until the plums are browned, about 3 minutes longer. Transfer the plums to a plate.
2.
Remove the skillet from the heat and add the sherry vinegar. Scrape the honey from the bottom of the skillet and stir together with the vinegar until blended; transfer to a small bowl. Whisk in 1 tablespoon of the lemon juice and the 2 tablespoons of olive oil and season the dressing with salt and black pepper.
3.
Light a grill. Drizzle the cheese with olive oil and season with salt and black pepper. Grill over high heat until grill marks form, about 1 minute per side. Transfer the cheese to a plate. Drizzle with olive oil and the remaining 1 tablespoon of lemon juice, then sprinkle with the oregano. Cut each cheese round into 3 triangles.
4.
In a large bowl, toss the arugula with 3 tablespoons of the dressing. Mound the salad on plates. Arrange 2 plum halves and a cheese triangle on each plate. Drizzle the remaining dressing over the plums, sprinkle with the basil, and serve.

MAKE AHEAD
The caramelized plums and dressing can be kept at room temperature for up to 2 hours.
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