Grilled Nectarines With Burrata And Honey Recipes

GRILLED NECTARINES WITH HONEY-BALSAMIC GLAZE

Steps:

• Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk crème fraîche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Rewhisk both before using.)
• Prepare barbecue (medium-high heat). Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center of each nectarine half and serve.

EASY GRILLED NECTARINES

Steps:

• Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar.
• Preheat the grill on medium heat. Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes.

GRILLED NECTARINES WITH BLUE CHEESE, FARM STAND HONEY, AND BLACK PEPPER

Steps:

• Preheat an outdoor grill or grill pan. Brush the cut sides of the nectarines with oil and place on the grill, cut-side down. Grill until caramelized. Turn over and grill until almost soft, about 1 to 2 minutes more.
• Transfer the nectarines to a platter, cut-side up, and place a dollop of cheese in the center of each. Drizzle with honey and grind fresh pepper, to taste, over the top. Garnish with the mint and serve.

GRILLED NECTARINES WITH BURRATA AND HONEY

Steps:

• Heat a grill pan over medium-high heat. Spritz cut sides of nectarines with cooking spray. Place cut sides down on pan. Grill until just tender, 4-5 minutes. Meanwhile, drain Burrata; cut into 6 slices. , Arrange nectarine halves, cut side up, on a serving platter. Top with Burrata, honey and mint; sprinkle with salt.

GRILLED NECTARINE & BURRATA SALAD

Steps:

• Heat the butter and sugar in a small frying pan over a medium heat until the butter has melted. Add the pecans and stir to coat in the buttery sugar. Continue to cook for about 5 mins, stirring until the pecans are crisp and caramelised. Tip out onto a sheet of baking parchment and leave to cool. Once cooled, roughly chop and set aside.
• Heat a griddle pan over a high heat and generously brush the nectarine slices with some olive oil. Griddle for 1-2 mins on each side until charred and caramelised. Remove to a serving platter and set aside.
• Whisk the 4 tbsp olive oil, vinegar and honey together with some seasoning to make a dressing.
• Nestle the balls of burrata in amongst the nectarines and slice open, then arrange the rocket and basil around them. Drizzle over the dressing, scatter with the pecans and sprinkle with a pinch of chilli flakes to serve.

GRILLED NECTARINE & CHEESE CROSTINI

Steps:

• In a small saucepan, bring vinegar to a boil; cook 10-15 minutes or until liquid is reduced to 3 tablespoons. Remove from heat., Brush oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides. Grill nectarines 45-60 seconds on each side or until tender and lightly browned. Cool slightly., Spread goat cheese over toasts. Cut nectarines into thick slices; arrange over cheese. Drizzle with balsamic syrup; sprinkle with basil. Serve immediately.

GRILLED VEGGIE & BURRATA SANDWICH RECIPE BY TASTY

Steps:

• In a large bowl, toss the orange and red bell peppers, zucchini, and yellow squash with 2 tablespoons olive oil, the salt, and black pepper until well-coated.
• Heat the grill (or a grill pan) to medium heat, then grill the vegetables, flipping once, until tender, about 15 minutes. Remove the vegetables from the grill and set aside.
• Slice the ciabatta rolls in half, then spread the French's® Creamy Mustard on both halves.
• Reduce the heat on the grill to medium-low. Place the ciabatta rolls on the grill, cut-side down, and toast for about 3 minutes, until golden brown.
• In a medium bowl, toss together the arugula, basil, lemon juice, and remaining tablespoon of olive oil. Season with salt, black pepper, and red pepper flakes to taste.
• Divided the burrata balls into 6 equal portions.
• Assemble the sandwiches: Top the bottom halves of the ciabatta rolls with the grilled vegetables, burrata, and arugula salad. Drizzle more French's® Creamy Mustard over the cut sides of the top halves of the ciabatta rolls, then place atop the sandwiches to close and secure with toothpicks.
• Serve immediately.
• Enjoy!

SUMMER SALAD WITH BURRATA, TOMATOES, AND NECTARINES

Steps:

• Combine nectarines, tomatoes, burrata cheese, and basil in a bowl.
• Stir together olive oil, vinegar, mustard, and honey. Season with salt and pepper. Drizzle dressing over salad.