April 17, 2024


Cooking Is My World

grilled nectarines with gorgonzola and hazelnuts – smitten kitchen

grilled nectarines with gorgonzola and hazelnuts – smitten kitchen

This recipe is a vibe, not a prescription. Experience no cost to use peaches, plums, or one more firm-ripe stone fruit in this article. I utilised Danish blue cheese in its place of gorgonzola, because it is what I had. Use feta, possibly, if you do not like goat cheese, or you could even grill some halloumi along with the nectarines.

  • Olive oil
  • 4 ripe but not also ripe freestone nectarines or peaches
  • 3 tablespoons honey
  • 1/2 cup (15 g) fresh new mint leaves
  • 1/2 cup (70 g) hazelnuts, toasted
  • 1/2 cup (70 g) crumbled gorgonzola or an additional blue cheese
  • Flaky salt
Prepare the fruit: Warmth a grill to medium-substantial heat. Cut nectarines in half and clear away the pits. Drizzle with a bit of oil and grill until eventually charred and warmed by way of, about 3 minutes for every aspect. [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. Approximately chop the toasted hazelnuts and sprinkle them in excess of the platter, together with a bit of flaky salt. Take in with a fork and knife.

Provide with: Very cold wine or a spritzy lemonade, possibly some prosciutto and melon, and if you want to tie it into a whole summer months food, I’d make these clams and provide with grilled bread.