Grilled Nectarines with Gorgonzola and Hazelnuts
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Grilled Nectarines with Gorgonzola and HazelnutsThis recipe is a vibe, not a prescription. Feel free to use peaches, plums, or another firm-ripe stone fruit here. I used Danish blue cheese instead of gorgonzola, because it¡¯s what I had. Use feta, perhaps, if you don¡¯t like goat cheese, or you could even grill some halloumi alongside the nectarines. - Olive oil
- 4 ripe but not too ripe freestone nectarines or peaches
- 3 tablespoons honey
- 1/2 cup (15 g) fresh mint leaves
- 1/2 cup (70 g) hazelnuts, toasted
- 1/2 cup (70 g) crumbled gorgonzola or another blue cheese
- Flaky salt
Prepare the fruit:?Heat a grill to medium-high heat. Cut nectarines in half and remove the pits. Drizzle with a bit of oil and grill until charred and warmed through, about 3 minutes per side. [I actually didn¡¯t flip mine, but it took more like 5 minutes to get them charred on my dinky grill.] Assemble and serve:?Transfer the nectarines to a serving platter, drizzle with honey, and sprinkle with the crumbled gorgonzola and mint leaves. Roughly chop the toasted hazelnuts and sprinkle them over the platter, along with a bit of flaky salt. Eat with a fork and knife. Serve with:?Very cold wine or a spritzy lemonade, maybe some prosciutto and melon, and if you want to tie it into a whole summer meal, I¡¯d make??and serve with grilled bread. Source: Smitten Kitchen
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