Grill Week continues with a sweet recipe. The inspiration for this recipe comes from my favorite dish at Mas in Charlottesville, VA. The tapas dish at Mas is Queso con Mermelada, which consists of goat’s milk cheese melted over brioche with apricot preserves. Love at first bite, I tell you! To make my own version at home, I simply grilled some nectarines (they looked good that day, but apricots or peaches would work) and stuffed the centers with goat cheese and served it with the easy artisan bread that I posted last week. The flavors that I remember so well from Mas rushed back to me! The sweet and juicy nectarines were perfectly joined with the smooth and bold flavor of goat cheese. Forget the fork, use your crusty bread to deliver these flavors to your mouth!
Grilled Nectarines with Goat Cheese Print Recipe Here
From: Spoonful of Sugar
2 tablespoons of butter, melted
2 oz. Goat Cheese
Crusty Bread (click here to print the recipe I used for Easy Artisan Bread)
Heat your grill to medium-high. Halve your nectarines and remove the pits. Brush the nectarines with the melted butter and place cut side down on the grill. You can use foil underneath the nectarines or place them directly onto the grill for grill marks. When grill marks appear, about 3-5 minutes, flip the nectarines and let them cook another minute. Keep a close eye on the nectarines, depending on your grill, they may cook fast. Remove from the grill and fill with a spoonful of goat cheese. Serve warm with crusty bread.