Description
Juicy grilled nectarines paired with creamy gorgonzola, toasted hazelnuts, and a drizzle of honey and balsamic glaze. A sweet and savory summer showstopper.
Ingredients
Scale
- 4 fresh nectarines, halved and pitted
- 1/2 cup gorgonzola cheese, crumbled
- 1/3 cup hazelnuts, toasted and roughly chopped
- 2 tablespoons honey
- A small handful of fresh mint leaves, torn
- 1 tablespoon balsamic glaze (optional)
Instructions
- Heat your grill or grill pan over medium-high heat and lightly oil the grates.
- Toast hazelnuts in a dry skillet for 3–5 minutes, then chop roughly.
- Halve and pit nectarines. Brush cut sides lightly with oil or honey if desired.
- Place nectarines cut-side down on the grill and cook for 3–4 minutes until grill marks appear.
- Remove nectarines and let them cool for a few minutes.
- Top each half with gorgonzola, chopped hazelnuts, honey drizzle, torn mint, and balsamic glaze if using.
- Arrange on a platter and serve warm or at room temperature.
Notes
- Use ripe but firm nectarines to avoid mushy texture on the grill.
- Toast hazelnuts in advance to save time.
- Add flaky salt or cracked black pepper for an extra flavor kick.
Nutrition
- Serving Size: 1 nectarine half with toppings
- Calories: 260
- Sugar: 18g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: grilled nectarines, gorgonzola recipe, summer appetizer, fruit and cheese, vegetarian grilling