Stone Fruits are one of the many delicious pleasures of summer and while they are fantastic just on their own I do love a good pairing of the salty and sweet, European style.I love this dish as a dessert outside on the patio with a nice chilled white wine; just perfect for those summer nights.
Grilled Nectarines with Blue Cheese and Proscuitto
Nectarines halved and pitted
Note: Not everyone likes the strong flavour of blue cheese so you can use any cheese you prefer, even a nice mild ricotta would work as the prosciutto provides the salt.
Halve and pit your nectarines (I used plums as well in this dish)
Coat the cut flesh half in vegetable oil and season with pepper. You need to use vegetable oil as they are cooked on a high heat to caramelise and olive oil will burn and give a bitter flavour.
Cook flesh side down on a clean bbq grill or griddle pan until they are charred and starting to release juice. Turn over then lower the heat to medium and cook until slightly softened.
Top with cheese is the middle and Prosciutto on the side.