Grilled Organic Pluots with Tieton Farm 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. The dish is finished with a drizzle of thyme-scented honey and a scattering of berries. Summer doesn’t get much prettier than this!

Ingredients

Preparation

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

Preheat an outdoor grill to high heat and grill the 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 spoon full of the 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.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: goat cheese, hazelnuts, stone fruit

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