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Dūmais kvepiantys slyvų suktinukai su šonine

Smoke-scented plum rolls with bacon

Number of servings: 4. Preparation time: cooking 15 15 min., baking 30 min.

Smoke-scented plum rolls with bacon. This savoury fresh plum appetizer tastes great: smoky plums, smoked bacon and blue mould cheese are a perfect match.


  • 16 ripe blue plums
  • 100 g of Memel Blue cheese
  • 16 pieces of smoked bacon thinly sliced
  • 8 pieces of wooden baking skewers


When I came across this recipe for grilled fresh plums in the book, I was looking forward to the autumn to try it with freshly ripened blue plums. I'm a big plum lover and in winter I often nibble on prunes, which I like to stuff with savoury cheese fillings.

I usually eat fresh plums as a dessert, and this is the first time I have made a savoury fresh plum snack. I would like to point out that it tasted great: the smoky plums, the smoked bacon and the blue mould cheese were a perfect match.

Try to choose the ripest plums for these rolls, but remember to check for ripeness when removing the pits. This recipe is classified as Mediterranean in the book, and for my part, I added blue mould cheese to the plums and bacon, a piece of which fit perfectly inside the plum instead of the stone. I roasted the plums themselves in a Cobb grill, but I thought I'd give them an extra and easy smoke. The smoking process is very simple, but you just need to throw some soaked chips on top of the hot charcoal briquettes (or charcoal). We used a few handfuls of apple chips, which had been soaked in water for 15 minutes before being lightly blotted dry with a paper towel. The chips will last longer and the smoke from the chips will make the plums smell like roasting. The plums should be cooked and smoked with the lid of the grill on indirect heat, i.e. the coals burn and the chips smoke on one side of the grill, while the plums cook on the other side of the grill, not above the coals but next to them. The Cobb grill for such indirect cooking has a raised grill grate to prevent the heat from being too hot and to dissipate the heat slightly.

I soaked the wooden skewers in water for half an hour.

I first pitted the clean plums by cutting them in half and removing the stone. Try to cut in such a way that you do not cut the plums in half and they remain whole.

I stuffed the pitted areas of the plums with pieces of mould cheese.

I wrapped the stuffed plums with thinly sliced bacon and stuck two on wooden skewers.

I prepared the grill on indirect heat. I soaked a few handfuls of chips (fruit chips are best for this) in water for 10-15 minutes. During this time, the coals heated up and I sprinkled the soaked, drained chips on top. When the chips started to smoulder, I placed the plum rolls on the grill next to the coals (but not above them) and baked and smoked them for about 20-30 minutes.

Enjoy the plums!

Recipe source.

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