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.
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