Thursday, September 29, 2022

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grilled nectarines with gorgonzola and hazelnuts – smitten kitchen


This recipe is a vibe, not a prescription. Be at liberty to make use of peaches, plums, or one other firm-ripe stone fruit right here. I used Danish blue cheese as a substitute of gorgonzola, as a result of it’s what I had. Use feta, maybe, in case you don’t like goat cheese, or you could possibly even grill some halloumi alongside the nectarines.

  • Olive oil
  • 4 ripe however not too ripe freestone nectarines or peaches
  • 3 tablespoons honey
  • 1/2 cup (15 g) contemporary mint leaves
  • 1/2 cup (70 g) hazelnuts, toasted
  • 1/2 cup (70 g) crumbled gorgonzola or one other blue cheese
  • Flaky salt
Put together the fruit: Warmth a grill to medium-high warmth. Reduce nectarines in half and take away the pits. Drizzle with a little bit of oil and grill till charred and warmed by means of, about 3 minutes per 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: Switch 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, together with a little bit of flaky salt. Eat with a fork and knife.

Serve with: Very chilly wine or a spritzy lemonade, possibly some prosciutto and melon, and if you wish to tie it into an entire summer season meal, I’d make these clams and serve with grilled bread.

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