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Creamy cheese toast with roast plums and pistachio dukkah


Serves: 2
timePrep time: 10 mins
timeTotal time:
Creamy cheese toast with roast plums and pistachio dukkah
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
timePrep time: 10 mins
timeTotal 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

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

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.
  1. 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.
  2. 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.
  3. 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.

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