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Creamy cheese toast with roast plums and pistachio dukkah
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Creamy cheese toast with roast plums and pistachio dukkah
This makes the easiest and tastiest of starters for a gathering. Cream cheese is a quick and easy option as a base for the plums, but some melted mature cheddar or a sharp blue cheese also works well
Serves: 2
Prep time: 10 minsTotal time:
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Nutritional information (per serving)
Calories
275Kcal
Fat
13gr
Saturates
7gr
Carbs
31gr
Sugars
14gr
Fibre
4gr
Protein
7gr
Salt
1.3gr
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Ingredients
- 3 purple plums, stoned and sliced into 8 wedges
- 1 tsp olive oil, to roast
- 2 large slices white sourdough bread
- 75g Paysan Breton cream cheese with sea salt
- 1 thyme sprig, leaves picked
- 1 tsp clear honey, to drizzle
For the dukkah (makes 50g; see ‘Waste not’ tip, below)
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 30g roughly chopped pistachio kernels
- 2 tsp sea salt flakes
Step by step
Waste not
The recipe makes more dukkah than you need, but it will keep for at least a month and can be scattered over meat, fish and salads, or used as a dip with good bread and olive oil. Store in a jar or an airtight container, with your spices.
- Preheat the oven to 200°C, fan 180°C fan, gas 6. Toss the plums with a little olive oil and spread out over a lined baking tray. Roast for 15-20 minutes, turning once, until the plums are blistered, softened and caramelised.
- Meanwhile, to make the dukkah, put the cumin seeds, coriander seeds and pistachios into a small frying pan, and place over a medium heat. Toast, shaking the pan every so often, for 3-4 minutes until the spices are fragrant, then roughly crush using a pestle and mortar and stir in the salt.
- Once the plums are almost ready, toast the bread, then spread the cream cheese over generously. Pile the roasted plums onto the toast, then scatter over a spoonful of the dukkah with some thyme leaves and drizzle with honey. Serve immediately.