Nectarines, prosciutto and brie....on a pita

[atomicsmoke]

Like it says in the thread title...drizzled with balsamic vinegar, grilled until cheese melts and the fruit is softened.

Awesome flavour blend.

IMG_20160821_182443.jpg

• atomicsmoke
• Aug 21, 2016

 

[atomicsmoke]

One was not enough...or two...

IMG_20160821_182452.jpg

• atomicsmoke
• Aug 21, 2016

 

[pc farmer]

Oh wow.

 

[dirtsailor2003]

Looks tasty!

If you ever see a balsamic reduction called "Fig & Fire" get a bottle. It's a good mix of sweet and heat and goes excellent with fruit and cheese.

 

[SmokinAl]

Looks delicious!

Al

 

[mike w]

Ahh man that looks great! Gonna make this.

 

[disco]

Terrific idea!

Points!

Disco

 

[3montes]

Excellent!. I use prosciutto to wrap chunks of watermelon and I have used it to wrap halibut steaks the last few minutes of baking but I'm going to have to try this!

 

[nsoutdoorsman1]

:Looks-Great:

Points!

 

[ihocky2]

This is an old thread, but still on the first page of the fruit section. Do you spread the Brie rind and all, or just the middle of it?

 

[forktender]

Oldie but a goodie, I wouldn't use the rind.

 

[atomicsmoke]

This is an old thread, but still on the first page of the fruit section. Do you spread the Brie rind and all, or just the middle of it?

It's been a while.....i think i cut chunks with rind on. Depends how you like it...the rind doesnt melt...if you dont find it appealing remove the rind.

Appreciate the bump...i just thought of doing some cheese peach dish...will do this again.

 

[atomicsmoke]

One with brie (rind removed) and one with goat cheese. The one with brie was great...goat cheese was sublime.