Grilled fruit with cheese, drizzled with smoked olive oil, makes a wonderful first course for a nice dinner, or a relatively healthy dessert.
4 – 6 Satsuma mandarin oranges, peeled and cut horizontally into equal thirds
OR 1 fresh pineapple, cored and peeled and sliced into long spears
OR 4 – 6 fresh peaches (or other stonefruit), halved and pits removed
3 – 4 Tbsp Gorgonzola dolce,* pinched into small pieces
2 Tbsp Olive Wood-Smoked Olive Oil
1/4 Cup fresh mint or basil leaves, cut into very thin strips (a chiffonade)
1 Tbsp pomegranate arils (seeds, optional)
Prepare a charcoal grill for cooking on direct heat, or preheat a gas grill to medium-high. Lightly oil the grill so that the fruit does not burn and stick to the grate.
When the charcoal or the gas grill is ready, place the cut fruits on the medium-hot grill. Cook for 2 – 3 minutes per side, or until a grill marks appear. Remove fruit from grill and arrange on a serving platter.
Distribute the cheese over the grilled fruit, then drizzle with the olive wood-smoked olive oil. Sprinkle the chiffonade of mint or basil over the top, then garnish with the pomegranate arils, if desired.
Serve warm, just-off-the-grill, or save for later and serve at room temperature.
*Gorgonzola dolce is a milder version of the blue cheese. If this is not available, try Cambozola, or Saga, two other kinds of milder cheese. (Or just substitute about 1/4 cup of your favorite soft or crumbly cheese).