We've been enjoying having a grill this summer after several years of apartment grill-free living. I was channel surfing and happened across Bobby Flay making these sweet grilled nectarines, dressed with blue cheese, citrus vinaigrette, and basil. The flavor combo is one of a kind- the juicy caramelized fruit with the tangy blue cheese, sweet and tart vinaigrette, topped with fresh basil. This dish would be a great appetizer and is also a nice side dish when paired with something spicy. It could even pass as dessert, though it's not overly sweet. Best of all, it is easy to make and by combining these few ingredients you have a upscale dish that is bound to please your guests.
|Cara Cara orange- looks like a grapefruit! Tastes like an orange.|
- 4 nectarines, barely ripe
- 2 oz (about 1/4 cup) blue cheese
- 1/2 lemon, juiced
- 1/2 orange, juiced
- 1 1/2 tablespoons honey
- a few leaves of fresh basil, sliced in thin ribbons
- salt & pepper
- canola oil
To make the vinaigrette, combine the lemon juice, orange juice, 2 tablespoons oil, honey, and a pinch or two of salt and pepper. Whisk and set aside.
Slice each nectarine in half, moving the knife around the pit and then gently pulling the two sides a part. (This was harder than I thought it would be and I had to use a little extra effort on some of them) Remove the pit, with your hands if it comes out easily, or using a knife if needed.
With the grill over medium heat, brush the nectarines with oil and place face down directly on the grate. (Hopefully it is clean!) Let the nectarines cook for about 3 minutes, and remove once they have some nice grill marks forming. It was too dark outside to get any pictures of the nectarines on the grill.
Next, scoop 1-2 teaspoons of blue cheese on to the center of each nectarine and then drizzle with the vinaigrette. Top with sliced basil and serve warm.