This recipe is a mood, not a recipe. You are welcome to use peaches, plums or other ripe stone fruit here. I used Danish blue cheese instead of gorgonzola because I had it. Maybe use feta if you don’t like goat cheese, or even grill some halloumi alongside the nectarines.
- olive oil
- 4 ripe but not overripe Freestone nectarines or peaches
- 3 tablespoons of honey
- 1/2 cup (15g) fresh mint leaves
- 1/2 cup (70 g) hazelnuts, toasted
- 1/2 cup (70g) crumbled gorgonzola or other blue cheese
- Flaky Salt
Prepare fruit: Heat a grill to medium-high heat. Halve the nectarines and remove the seeds. Drizzle with a little oil and grill until charred and warmed through, about 3 minutes per side. [I actually didn’t flip mine, but it took more like 5 minutes to get them charred on my dinky grill.]
Arrange and serve: Place the nectarines on a serving platter, drizzle with honey and sprinkle with crumbled gorgonzola and mint leaves. Roughly chop the roasted hazelnuts and sprinkle them over the plate with some salt flakes. Eat with a fork and knife.
Serve with: Very cold wine or a tangy lemonade, maybe some prosciutto and melon, and if you want to tie it into a whole summer meal I would make these mussels and serve with grilled bread.