Carpaccio of Plums

Recipes from 7/15/17 by Chef Michelle Bernstein: Here Comes Summer Fruit


2-3 plums sliced as thin as possible around the pit

3 very thin slices of pancetta (ask your butcher to slice for you)

1 cup either mustard greens, beet greens, mizuna or wild arugula (cleaned)

¼ cup crumbled blue cheese

2 tablespoons smashed candied pecans, recipe below

Good aged balsamic, for drizzling

Extra virgin olive oil, for drizzling

Maldon sea salt or your favorite sea salt

Freshly ground black pepper


Preheat your oven to 400˚F.  Line a sheet tray with parchment paper.  Lightly spray the paper with nonstick cooking spray.  Lay the pancetta on the greased paper.  Cover with another sheet of parchment paper that has been lightly sprayed with nonstick cooking spray.  Place a second sheet tray on top of the pancetta.  Bake until browned and crispy, about 10-15 minutes.  Remove from the oven, remove the top sheet tray and allow to cool.


Candied Pecans

2 cups pecans pieces

¾ cups powdered sugar

Oil for frying


Heat a medium pot of water to a boil.  Add a big pinch of salt.  Add the pecan pieces and boil for 2 minutes.  Remove the pecans using a spider or strain the water, reserving the pecans.

Immediately place into a bowl and add the powdered sugar.  Stir the pecan and sugar together continuously until the sugar is completely melted, this might take 2-3 minutes.  Using a pot with oil heated to 350˚F or a tabletop fryer, fry the pecans until golden brown, about 2-4 minutes.  Fry the pecans in small batches as the oil will bubble up once you add the pecans.  Using a spider remove the pecans and set aside on a sheet tray that has been lightly sprayed with nonstick cooking spray or lined with a Silpat and allow to cool.


To finish plate:

Place the thinly sliced plums down, a slice at a time, in a single layer overlapping to cover the bottom of a round plate.  Toss the greens with some of the oil and vinegar, season with salt.  Place in the center of the carpaccio; garnish with the pecans and blue cheese crumbles.  Place the pancetta around the plate.



Cherry Crostata

1 pound cherries, pitted (You can mix into some of your favorite stone fruit if desired.  Just use 1 pound total fruit.)

1 tablespoon fresh lime juice

1 tablespoon fresh orange juice

Zest of 1 lime

Zest of 1 orange

3 tablespoons cornstarch

½ cup granulated sugar

1 pinch salt

1 teaspoon vanilla extract

1 pie dough, recipe below

Powdered sugar, for dusting

Whipped cream or ice cream, for serving


Crostata Dough

1 cup AP flour

2 tablespoons granulated sugar

¼ teaspoon salt

1 stick cold butter, diced small

2 tablespoons ice water


Place the flour, sugar, salt and butter into a food processor fitted with the blade attachment.  Pulse until the butter is broken up into pea-sized amounts.  Adding the water, a tablespoon at a time, pulse just until the dough comes together.  Turn out onto the counter and form into a disk.  Wrap tightly in plastic and place into the refrigerator for 1-2 hours to chill.


Line a sheet tray with parchment paper or a Silpat.  Dust your work surface with a little flour to prevent sticking.  Roll out your dough to a 10-11 inch circle. Transfer the dough to the prepared sheet tray.  Chill until ready to use.


In a large bowl, mix together the fruit with the citrus juices and zest, cornstarch, sugar, salt and vanilla extract until everything is well combined.  Place the fruit filling into the center of the dough, leaving about a 2-inch border all around.  Fold the edges of dough up to, and over the fruit, all around the center to seal in the fruit.  Brush with egg-wash, if desired.  Bake at 450˚F for 25 minutes.


Remove and allow to cool for 10-15 minutes.  Dust with powdered sugar.  Serve warm or room temperature with whipped cream or ice cream, if desired.