If you have raw, unheated honey, reach for it first here. Wildflower, which means the bees foraged on everything they could, is also a good choice. The nectarines will caramelize and add a charred flavor to the rich cheese and sweet honey. In one small bite, you will hit a variety of flavor profiles from salty, smoky, sweet and creamy. You can sub nectarines with peaches or during the winter, roast pears or apples in the oven and follow the same preparation.
1 teaspoon water
2 tablespoons wildflower honey, divided
2 medium nectarines, quartered
2 1/2 ounces whole-wheat baguette, cut diagonally into 12 slices
1 1/4 ounces blue cheese, crumbled (about 1/3 cup)
1 tablespoon balsamic glaze (such as Roland)
Microgreens or sprouts (optional)
Est. added sugars 6
How to Make It
Preheat grill to medium-high heat.
Combine 1 teaspoon water and 1 teaspoon honey in a small bowl. Rub mixture over cut sides of nectarines.
Arrange nectarines on grill grates coated with cooking spray; grill, uncovered, 2 minutes on each side. Remove from grill; cut each piece into 4 wedges.
Coat bread with cooking spray. Arrange on grill grates; grill 1 minute on 1 side or until lightly browned. Remove from grill. Reduce grill heat to medium.
Divide nectarines evenly over toasted sides of bread. Top evenly with cheese. Arrange on grill grates; grill, covered, 1 1/2 minutes or until cheese softens and bread is toasted on bottom. Arrange toasts on a platter; drizzle with remaining 5 teaspoons honey. Drizzle with balsamic glaze. Garnish with microgreens or sprouts, if desired. Serve immediately.