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
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.