When nectarines are grilled, they caramelize slightly and lose a bit of their tartness. A ripe, soft cheese with a near-oozing center, such as Brie or Camembert, or a triple-cream cheese like Brillat-Savarin, makes a delicate pairing for stone fruits. This dish is one of my summertime favorites.
Preheat a grill to medium-high and oil the grill rack.
Cut each nectarine in half and remove the pit. Brush the nectarine halves with the olive oil. Place on the hot grill and grill, turning once or twice, until lightly marked and the surface of the fruit begins to caramelize, about 5 minutes. (Alternatively,
Arrange the nectarine halves in a single layer in a shallow baking dish and roast, turning several times, until shiny and juicy, 5–7 minutes.)
To serve, arrange 2 grilled nectarine halves on each individual plate. Divide the cheese equally among the plates and serve at once.
© 2013 All rights reserved. Published by Weldon Owen.