Sorry for the 4-month hiatus from the blog, but we’re back!
We made this recipe last night because the combination seemed intriguing. The results were great. We used pluots instead of the yellow plums (we couldn’t find any in the stores), but we’re sure the plums we be just as good. This recipe comes from the July 2011 issue of Cooking Light. Here’s the link.
Here’s a picture of our version of the dish. You can also see we used some green as well as yellow bell pepper, and that the picture was taken before we sprinkled on the goat cheese.