Plum Chutney:

• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 3 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 1 pound fresh plums, pitted and cut into 1/2-inch slices
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon salt

Puff Pastry:

• 1 sheet frozen puff pastry, thawed
• 8 ounces Burnett Dairy Provolone cheese
• 1 large egg
• 1 tablespoon water
• Assorted crackers

Plum Chutney:

1. Heat oven to 425°F.
2. Warm olive oil in a large ovenproof skillet over medium heat. Add the shallot, balsamic vinegar and brown sugar; cook and stir for 5-7 minutes or until shallot is tender. Remove from the heat. Add the plums, rosemary and salt; toss to combine.
3. Bake for 30-35 minutes or until plums are tender, turning once. Transfer plum mixture to a bowl. Cool completely. Cover and refrigerate until serving.

Puff Pastry:

1. Reduce oven temperature to 400°F.
2. Unfold puff pastry on a parchment-lined baking sheet. Place provolone in the center of the pastry. Top with 3 tablespoons chutney. Fold pastry edges up over filling. (The Center will be uncovered.) Whisk egg and water; brush over pastry.
3. Bake for 30-35 minutes or until pastry is golden brown. Cool slightly. Top with 1/4 cup chutney. Bake for 2-3 minutes longer or until chutney is warm. Serve with crackers and additional chutney.

Recipe & Photo Courtesy of Dairy Farmers of Wisconsin