This cheese variation with grilled fruits is a recipe that has established itself in my repertoire over the years. Originally inspired by a small French bistro, where I tried a similar combination as "Assiette de Fromages et Fruits Grillés", I have adapted it to my taste and the possibilities of my kitchen over time. It is a dish that always inspires enthusiasm because it combines so many different flavors and textures. The list of ingredients may seem simple at first glance, but each component plays a crucial role. The pear, ideally a variety such as Williams Christ or Abate Fetel, brings a light sweetness and a pleasant texture, which is further intensified by grilling. The figs, whether fresh or dried (although fresh are of course preferred), contribute a honey-like sweetness and a slightly leathery texture. The Roquefort, with its strong, salty and slightly spicy taste, forms a strong contrast to the sweet fruits. The Brie, mild and creamy, balances the flavors and ensures a harmonious balance. The pine nuts, roasted, bring a nutty taste and a pleasant crunch. The arugula, with its slightly peppery note, provides a fresh component. And the maple syrup, which glazes the grilled fruit, gives the whole thing a subtle sweetness and a beautiful shiny surface. The preparation with the Thermomix® makes roasting the pine nuts particularly easy. You can simply put them in the mixing bowl and roast them at a low setting and for a short time (approx. 3-4 minutes) without fat until they are lightly browned. However, you should definitely keep an eye on them, as they can burn quickly. Otherwise, the Thermomix® is not absolutely necessary here, but it can make the preparation easier. The fruits are grilled classically in a grill pan. Make sure not to let the pan get too hot, otherwise the sugar in the maple syrup will burn quickly. The recipe is suitable for a vegetarian version anyway. A vegan version is a little more difficult because the cheeses have to be replaced. Here you could use vegan cheese alternatives, which are now available in many supermarkets. However, in terms of taste, these are often not comparable to real cheese. Alternatively, you could use roasted nuts or avocado cream as a substitute. You can experiment with the spices. A touch of chili or smoked paprika goes well with the sweet fruits and cheese. Serve the cheese variation on a beautiful plate or individual plates. The baguette slices serve as a perfect base to enjoy the cheese and fruit combination. A glass of dry white wine, such as a Sauvignon Blanc or a Riesling, goes well with this. A light red wine, such as a Beaujolais, also harmonizes well. Olives, nuts or dried fruits can be offered as a side dish. The cheese variation can be prepared well in advance. The fruit can be grilled and glazed with maple syrup the day before. However, the cheeses should only be cut shortly before serving so that they do not dry out. The roasted pine nuts should also only be sprinkled over the dish shortly before serving so that they remain crispy. Leftovers can be stored in the refrigerator, with the grilled fruits and arugula being best stored separately to preserve their freshness.

Cheese variation with grilled fruits

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Description

Ingredients (10 ingredients)

Preparation (5 steps)

Roast pine nuts

Prepare grill pan

Grill fruit

Glaze fruit

Arrange

Finished cooking? Great! 🎉

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