August 19, 2022

BAKED NECTARINES WITH GORGONZOLA CREAM

Last year, I proposed to you a nice recipe of apricots filled with a Roquefort cream (here). It has been such a success that this year, I have changed the ingredients but not the association!
So, please find nectarines baked with a gorgonzola and ricotta filling. Perfect for a lazy lunch with friends near the swimming pool !
 
 Wine pairing : Mondeuse (Red) from Savoy & Bugey.

 

 

 

 

 

BAKED NECTARINES WITH GORGONZOLA CREAM 
Serves 4

4 nectarines (or peaches) cut in half

50 g gorgonzola
1 tbsp mascarpone
30 g grounded pistachios
Rocket salad
Truffle oil


Preheat your oven to 180 °C.
In a bowl, combine the cheese with the mascarpone and pistachios.
Fill each nectarine with this preparation.
Put in the oven for 10 minutes.
Once cooked, put the nectarines on a bed or rocket salad.
Drizzle with oil and serve! 

 

 

 

 

Nectarines gratinées à la crème de gorgonzola

 

Pour 4 personnes
4 nectarines (ou pêches) coupées en deux
50 g de gorgonzola
1 cuil. à soupe de mascarpone
30 g de pistaches concassées
Roquette
Huile de truffe

Préchauffez votre four à 180 °C.
Dans un bol, combinez le fromage avec le mascarpone et les pistaches.
Remplissez la moitié des nectarines avec ce mélange.
Enfournez pendant 10 minutes.
Déposez les nectarines sur un lit de roquette.
Arrosez d’huile et servez !

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Appetizers, Gorgonzola, Mascarpone, Nectarines, Pistachios, Red wine, Rocket salad, Savoy & Bugey, Truffle oil, Vegetarian 0 Replies to “BAKED NECTARINES WITH GORGONZOLA CREAM”