Grilled Pluots with Bianca Cheese and Toasted Hazelnuts | PCC Natural Markets

Grilled Pluots with Bianca Cheese and Toasted Hazelnuts

Serves: 8

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vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Tieton Farm and Creamery’s Bianca cheese, from the Yakima Valley, is a smooth and creamy chèvre-style cheese made with a blend of sheep and goat’s milk. It has a gorgeous, silky consistency and complex flavor. It pairs beautifully with the caramelized pluots and crunchy hazelnuts in this recipe.



Cut pluots in half lengthwise and remove pits. Place pluots in a bowl. Combine olive oil, honey, lime juice and thyme leaves and gently toss with pluots.

Preheat an outdoor grill to high heat and grill pluots about 2 minutes to a side or until golden and sizzling.

Arrange 2 pluot halves in a pretty dessert dish or on a small plate. Place a spoonful of Bianca on top. Scatter with hazelnuts and berries. Drizzle with the thyme-scented honey.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired on August 15, 2012.

More about: desserts, stone fruits


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