Grilled Nectarine and Goat Cheese Appetizer Recipe
I love grilling fruit. The natural sweetness creates a caramelized crust while slightly softening the texture of the fruit. Stone fruits in particular work very well. And since I just bought a bunch of white nectarines, I decided to have some fun with them and make sweet and savory appetizers.
I chose nectarines that were ripe but still a little firm, and threw them briefly on the grill. I wanted to make sure they didn't become watery and mushy. Fruity, sweet flavors pair incredibly well with goat cheese, so I nestled the grilled nectarine wedges on thin slices of chèvre and a slightly toasted brioche.
To finish the appetizers, I drizzled the nectarines with date syrup and added a sprinkle of finely chopped garlic chives and flat-leaf parsley. They're very easy to assemble and would make beautiful appetizers for your next summer party!
Yields: 24 appetizers3 white nectarines, ripe but firm
1 tablespoon canola oil (or any neutral oil)
8 slices store-bought brioche, depending on the size of the slices
8 ounces goat cheese
date syrup (see tips)
¼ teaspoon sea salt (or regular salt)
1 tablespoon garlic chives, snipped
2 tablespoons flat-leaf parsley leaves, finely chopped
Remove the goat cheese from the refrigerator 30 minutes ahead of time to get it back to room temperature. Cut the cheese into 24 slices.
Using a paring knife, cut each nectarine into 8 thin wedges. Twist and gently remove the stones from the nectarines.
Using a (1-7/8" or 48-mm) scalloped-edge circle cutter, create 24 disks of brioche.
Heat a grill pan and slightly toast the brioche disks on both sides. Place them on a serving platter. Set aside.
Brush the grill pan with canola oil. Place the nectarine wedges on the hot grill. Cook until you get grill marks on both sides. Remove from the grill using tongs.
Layer a slice of goat cheese on the toasted brioche, top with one wedge of grilled nectarines. Drizzle with date syrup and sprinkle a pinch of sea salt.
Repeat until all the ingredients are used.
Garnish with parsley and garlic chives.
You could use another cheese such as camembert or brie cheese.
A pinch of salt brings out the flavor of the dessert and enhances its sweetness.
If you get a batch of incredibly soft nectarines, I would advise using crostini (toasted baguette) in place of the brioche. You could also use crisp pizelle cookies or gingersnaps. Sprinkling the top with coarsely chopped nuts such as walnuts would add crunch as well.
I bought date syrup at a local market, but you can also find it online. You could also replace it with maple syrup or any dark honey.
To form the disks of brioche, I used Demarle circle cutter set.Published By: on July 6, 2011.