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
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.
More Stories
The Impact of Dietary Preferences on Drink Recipes
How to Pair Drinks with Meals Effectively
The Iced Tea, Ideal Drink for Summer