Grilled Nectarines with Gorgonzola and Hazelnuts

When the summer heat peaks and the stone fruit is at its juiciest, there’s nothing more magical than the sweet and savory dance of grilled nectarines with gorgonzola and hazelnuts. The fruit caramelizes beautifully over the flame, taking on a rich, smoky flavor that pairs perfectly with the sharp creaminess of gorgonzola and the satisfying crunch of toasted hazelnuts. With a drizzle of honey and a hint of mint to brighten everything up, this dish is pure summer on a plate.

Behind the Recipe

This dish was born one lazy weekend afternoon when I had a few nectarines ripening faster than expected and a hunk of gorgonzola that needed a home. I threw the fruit on the grill out of curiosity, and what came off was nothing short of magic. The heat turned the nectarines syrupy and warm, and the contrast with the salty, bold cheese was like a firework of flavors. Ever since then, it’s become a go-to appetizer or light dessert for warm evenings spent with friends and a bottle of something chilled nearby.

Recipe Origin or Trivia

Grilling fruit has deep roots in many cultures, from the charred bananas in Southeast Asia to the grilled peaches of the American South. The Italians, especially in the northern regions, are no strangers to the bold funk of gorgonzola, often pairing it with sweet elements like honey or figs. This recipe brings together a little of everything — the rustic simplicity of Mediterranean ingredients and a modern twist on classic flavor pairings.

Why You’ll Love Grilled Nectarines with Gorgonzola and Hazelnuts

This dish checks every box — it’s simple, elegant, and full of contrasting flavors and textures.

Versatile: Serve it as a starter, a light dessert, or even a fancy brunch side.

Budget-Friendly: Uses just a handful of seasonal ingredients, many of which you may already have on hand.

Quick and Easy: Takes less than 20 minutes from start to finish, with minimal prep.

Customizable: Swap cheeses or nuts to suit your taste or pantry stash.

Crowd-Pleasing: The flavor combo always surprises and delights guests.

Make-Ahead Friendly: Grill nectarines in advance and assemble just before serving.

Great for Leftovers: Leftover grilled nectarines make a great topping for salads or yogurt.

Chef’s Pro Tips for Perfect Results

To take this dish from good to unforgettable, here are a few secrets I’ve learned through trial and error:

• Choose ripe but firm nectarines so they hold their shape on the grill.
• Preheat the grill thoroughly to get those beautiful sear marks fast.
• Toast the hazelnuts for a few minutes beforehand to bring out their aroma.
• Let the grilled nectarines cool just slightly before adding cheese, so it softens but doesn’t melt entirely.
• Finish with a touch of flaky salt to elevate all the flavors.

Kitchen Tools You’ll Need

Nothing fancy here — just a few basics to make things easy.

Grill or Grill Pan: For those lovely charred marks and smoky flavor.

Tongs: To flip the fruit gently without damaging the soft flesh.

Small Bowls or Ramekins: For serving the cheese, nuts, and garnishes.

Sharp Knife: To slice nectarines cleanly and evenly.

Serving Platter: To display your beautiful creation.

Ingredients in Grilled Nectarines with Gorgonzola and Hazelnuts

This dish is all about letting each element shine, so quality ingredients make all the difference.

1. Fresh Nectarines: 4 nectarines, halved and pitted. They provide the sweet, juicy base that caramelizes beautifully when grilled.
2. Gorgonzola Cheese: 1/2 cup crumbled. Adds bold, creamy tang that contrasts perfectly with the fruit.
3. Hazelnuts: 1/3 cup, toasted and roughly chopped. Brings crunch and a nutty depth.
4. Honey: 2 tablespoons. Drizzled over at the end to enhance sweetness and gloss.
5. Fresh Mint Leaves: A small handful, torn. Offers a refreshing, herbal note.
6. Balsamic Glaze: 1 tablespoon, optional. Adds a tangy-sweet finish and visual flair.

Ingredient Substitutions

Feel free to play around with what you have in the kitchen.

Gorgonzola Cheese: Goat cheese, feta, or blue cheese crumbles.

Hazelnuts: Walnuts, pecans, or slivered almonds.

Honey: Maple syrup or agave nectar.

Mint Leaves: Basil or thyme for a different herbal twist.

Balsamic Glaze: A reduction of red wine vinegar and honey works in a pinch.

Ingredient Spotlight

Gorgonzola Cheese: A bold, veined blue cheese from Northern Italy, known for its creamy texture and complex flavor that ranges from mild to intensely pungent.

Nectarines: A close cousin of the peach, nectarines are slightly firmer with smooth skin and a deep, fragrant sweetness that holds up well to grilling.

Instructions for Making Grilled Nectarines with Gorgonzola and Hazelnuts

This recipe is more about assembly and balance than hard rules — follow along, and you’ll nail it every time.

1. Preheat Your Equipment:
   Heat your grill or grill pan over medium-high until hot and lightly oil the grates to prevent sticking.
2. Combine Ingredients:
   Toast hazelnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then chop roughly. Crumble gorgonzola into a bowl. Tear fresh mint and set aside.
3. Prepare Your Cooking Vessel:
   Halve and pit the nectarines, brushing each cut side lightly with oil or honey if desired.
4. Assemble the Dish:
   Once grill is hot, place nectarines cut-side down and grill for about 3 to 4 minutes or until grill marks appear and fruit softens slightly.
5. Cook to Perfection:
   Remove nectarines and let them cool for a few minutes on a plate so they’re warm but not piping hot.
6. Finishing Touches:
   Top each nectarine half with a spoonful of gorgonzola, a sprinkle of chopped hazelnuts, a drizzle of honey, and a few mint leaves. Add balsamic glaze if using.
7. Serve and Enjoy:
   Arrange on a platter and serve warm or at room temperature. These are best enjoyed fresh off the grill!

Texture & Flavor Secrets

The magic here lies in the contrasts — the warm, caramelized flesh of the grilled nectarines against the creamy, salty gorgonzola creates a luxurious mouthfeel. The crunchy hazelnuts add a satisfying bite, while the honey and balsamic lend layers of sweetness and acidity. Mint brightens the dish, keeping it from feeling too heavy.

Cooking Tips & Tricks

• Use nectarines that give slightly when pressed — not too hard, not too mushy.
• Don’t skip toasting the hazelnuts, it intensifies the flavor beautifully.
• For extra depth, add a pinch of sea salt or cracked black pepper over the top.
• Let the nectarines sit for a minute after grilling so the cheese doesn’t slide off when added.

What to Avoid

• Overripe nectarines: They’ll fall apart on the grill.
• Overcrowding the grill: This prevents proper searing and caramelization.
• Adding cheese too soon: It will melt too much and get runny.
• Skipping the resting time: Warm nectarines help melt the cheese slightly for the perfect creamy bite.

Nutrition Facts

Servings: 4
Calories per serving: 260

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Make-Ahead and Storage Tips

This dish is best enjoyed fresh, but if you’re planning ahead, you can grill the nectarines and toast the hazelnuts in advance. Store nectarines in the fridge and let them come to room temperature before assembling. Keep all components separate, and assemble just before serving for best texture and flavor. Leftovers can be stored in an airtight container in the fridge for up to 2 days.

How to Serve Grilled Nectarines with Gorgonzola and Hazelnuts

Serve this dish on a platter as a stunning appetizer, or plate individually for a more elegant presentation. It pairs beautifully with a chilled glass of white wine or sparkling water with lemon. For a twist, serve alongside crusty bread or over a bed of arugula for a light salad.

Creative Leftover Transformations

• Chop and toss leftovers into a quinoa salad with greens and vinaigrette.
• Spoon over Greek yogurt or cottage cheese for a sweet-savory breakfast.
• Add to a flatbread with arugula and drizzle with olive oil.

Additional Tips

• Always use high-quality honey for the best flavor boost.
• Let the gorgonzola sit at room temperature for easier crumbling.
• Keep the presentation clean and minimal to let the vibrant colors shine.

Make It a Showstopper

To elevate your platter, add a few edible flowers or a swirl of glaze in a zigzag pattern. Serve on a rustic wooden board or a clean white plate to make the colors pop. A sprinkle of crushed pink peppercorns can add a gourmet touch and subtle heat.

Variations to Try

• With Peaches: Swap nectarines for ripe peaches for a softer, juicier bite.
• With Burrata: Use creamy burrata instead of gorgonzola for a milder flavor.
• Spicy Twist: Add a touch of chili oil or red pepper flakes.
• Vegan Version: Use plant-based cheese and maple syrup instead of honey.
• Salad Style: Slice grilled nectarines over baby greens with vinaigrette.

FAQ’s

Q1: Can I use canned nectarines?

A1: Fresh is best for grilling, but in a pinch, drained and patted-dry canned halves can work with careful handling.

Q2: What’s the best substitute for gorgonzola?

A2: Goat cheese or blue cheese crumbles work well depending on your flavor preference.

Q3: Can I make this without a grill?

A3: Absolutely. A hot grill pan or cast-iron skillet will do the trick indoors.

Q4: How do I keep the nectarines from sticking?

A4: Lightly oil the grill or brush the fruit with oil before placing it on the heat.

Q5: Can I serve this cold?

A5: You can, but it’s best at room temperature where the cheese softens slightly and flavors meld.

Q6: Is this dish gluten-free?

A6: Yes, it contains no gluten ingredients.

Q7: Can I use peaches or plums instead?

A7: Definitely. Just adjust the grilling time based on their firmness.

Q8: Is this suitable for vegetarians?

A8: Yes, as long as the gorgonzola used is made with vegetarian rennet.

Q9: What wine pairs well with this?

A9: A chilled Sauvignon Blanc or light rosé complements the sweet and savory balance beautifully.

Q10: Can I make a large batch for a party?

A10: Yes, just grill in batches and assemble shortly before serving to keep everything fresh.

Conclusion

Grilled nectarines with gorgonzola and hazelnuts is one of those recipes that feels fancy but couldn’t be easier. With only a handful of ingredients, it delivers big on flavor and wow factor. Trust me, whether you’re hosting a summer gathering or just want to treat yourself, this one’s a total game-changer. Light the grill and get ready to impress.

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