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Grilled goat’s cheese with blueberries, nectarines and summer savory
Serves 4
Ingredients
- 4 somerset goat's cheese
- 4 sprigs summer savoury or thyme (in flower if available)
- 2 tbsp olive oil
- 25g salted butter
- 4 yellow or white fleshed nectarines, each sliced into 10 wedges
- 250g blueberries
- 2tbsp peach schnapps
- buckler leaf sorrel or watercress, to serve
Method
Pre-heat the grill to high and line a large baking sheet with tin foil, then cut the cheeses in half horizontally and lay on the foil cut side up. Tear the leaves off half the savory sprigs straight over the cheese, grind over a little black pepper and drizzle with half the oil. Heat the rest of the oil and the butter in a large frying pan and fry the nectarine wedges on both sides until lightly golden in spots. Add the blueberries and swirl the pan around to keep them moving, add the remaining savory and flowers if you have them and pour in the schnapps and continue to cook for about a minute or until the juices are syrupy.
Grill the goat’s cheeses for 3-4 minutes until golden and bubbling. Serve right away while the cheese is hot and soft with the fruit and juices spooned over. Scatter with buckler leaf sorrel or watercress.
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