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
Fig compote (optional)
1. Thinly slice all fruit.
2. Grill for 5 to 10 minutes on each side, until the fruit begins to wilt.
3. Your fruit slices should be much thinner than this; I messed up.
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?
5. Now the fun part, eating it! Spread the honey-cheese mixture over slices of french bread.
6. Top with grilled fruit.
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