Prep 5 mins
Cook 4 mins
I'm starting to sound redundant, but again-only the freshest, best quality ingredients will do for this recipe. What a fantastic combination of flavors! Now that we have fresh nectarines available here in Oregon, I am aggressively searching for recipes in which to use them... For optimum flavor, try to use local specialty honey such as orange blossom, clover, blackberry, etc. Recipe compliments of Weekend Magazine.
- 1 tablespoon unsalted butter
- honey (NOT store bought if at all possible)
- 2 fresh nectarines or 2 peaches, halved and pitted, unpeeled
- 4 slices raisin walnut bread (toasted or untoasted, your choice(homemade if possible!)
- 4 ounces pecorino cheese, thinly sliced
- fresh ground black pepper
- In a non-stick skillet, melt the butter over medium-high heat.
- Drizzle some honey (perhaps 1 tablespoon?) into the skillet and place the nectarine halves cut-side down. Cook the fruit until golden, approximately 2-3 minutes on cut-side only. **Watch** cooking process carefully so that fruit does not burn. Reduce heat if necessary.
- Divide the slices of bread, nectarine halves and pecorino cheese among 4 dessert plates.
- Drizzle some slighlty warmed honey over the fruit and sprinkle with cracked black pepper.