Roasted tomino cheeses with honey, almonds and pan-fried plums


Serves 4

  • 4 tomino cheeses (soft Italian cheese from Piedmont)
  • 4 thin slices speck
  • 4 red plums
  • 1 tbsp cane sugar
  • 20 g butter
  • 8 sprigs thyme
  • 4 tbsp honey
  • extra virgin olive oil


Wash and stone the plums and chop into segments, then into small pieces. In a non-stick frying pan, brown over a high heat with the butter and a few small thyme leaves, then, as soon as they are hot, add the sugar. Allow to dissolve for a couple of minutes, mixing gently with a wooden spoon, then remove from the heat.
Brown the chilled tomino cheeses in a hot non-stick pan brushed with oil for 1 minute on each side until slightly roasted (be very careful if cooking for longer, as they could melt too much). Wrap the cheeses in the speck slices, dish up with the pan-fried plums and finish with a drizzle of honey and a sprig of thyme.

Logo Coop Sole

Mobile – logo

Logo Coop Sole