Grilled Fruit and Cheese Plate


Photos by Jaymi Heimbuch

This recipe was created exclusively to pair with a bottle of 2008 Chardonnay from Medlock Ames. The wine is a good balance between mineral and citrus, with some subtle floral notes. If you think you know what a California Chardonnay is, prepare to be corrected.

For this recipe, I wanted to give the classic cheese and fruit plate a summery twist. A well executed plate can be such a journey for whatever wine you are enjoying -- you can mix and match fruits, nuts, jams, etc. I chose grilled fruit for this adventure. It's sweet and toasty, flavors that Medlock Ames' Chardonnay highlights quite well.
Mixed fruit (oranges, apples, grapes, and pears)
French bread, sliced into 1/2 slices
8 ounces of soft goat cheese
Raw honey
Almonds (optional)
Fig compote (optional)

1. Thinly slice all fruit.

© Jaymi Heimbuch

2. Grill for 5 to 10 minutes on each side, until the fruit begins to wilt.

© Jaymi Heimbuch

3. Your fruit slices should be much thinner than this; I messed up.

© Jaymi Heimbuch

This honey is from the Smart Home on display at Chicago's Museum of Science and Industry. It was designed by my good friend, and eco-architect extraordinaire, Michelle Kaufmann. I was fortunate enough to visit the home along with Michelle last month. It is a beautiful exhibit and everyone that works on it is just amazing.

4. Place the goat cheese on the cheese board and drizzle with raw honey. How about some nuts or fig compote?

© Jaymi Heimbuch

5. Now the fun part, eating it! Spread the honey-cheese mixture over slices of french bread.

© Jaymi Heimbuch

6. Top with grilled fruit.

© Jaymi Heimbuch

Visit TreeHugger's Green Wine Guide for more green wineries, recipes and virtual tours.

Follow the @GreenWineGuide or @JerryJamesStone on Twitter or fan us on Facebook.

More Recipes from the Green Wine Guide
Winter Salad with Roasted Root Vegetables and a Balsamic Reduction
Indian-Spiced Tomato Soup
Maple-Lemon Crème Brulée With Amaretti Cookie
Homemade Pizza with Caramelized Onions, Blue Cheese and Thyme
Chèvre-Stuffed Dates with Pomegranate Molasses and Chili Oil
Tempeh, Broccoli, and Red Bell Pepper Stir Fry
More from the Green Wine Guide
Kaz Vineyard & Winery: Serious Organic Wine for the Not-So-Serious
Medlock Ames: An Organic Vineyard with Mini Cows and a Century-Old Biker Bar
Jacuzzi Wines and Cline Cellars: "Beyond Organic" Winemaking

Tags: Cooking | Green Wine Guide | Grill Recipes | Recipes | Vegetarian

Best of TreeHugger