Balsamic-Glazed Fruit and Goat Cheese Skewers
Rich, sweet, and tangy, these skewers can be served as a meal or as a unique dessert.
Ingredients
Herbed Goat Cheese
- 8 oz. plain goat cheese at room temperature
- 1 tbs. plus 1 tsp. fresh lemon juice (zest lemon first and reserve)
- 1 tbs. honey
- Pinch sea salt
- 1 tbs. lemon zest
- ¼ cup fresh parsley leaves
- ¼ cup fresh mint leaves
- ¼ cup unsalted pistachios
Fruit Skewers
- 1 large peach, pitted and cut into eight wedges
- 1 tsp. extra-virgin olive oil
- 3 tsp. honey, divided
- ⅛ tsp. ground cinnamon
- 6 oz. blackberries
- Pinch black pepper
- 16 presoaked 3-inch cocktail skewers
Balsamic Glaze
- 1 cup balsamic vinegar
- 1 star anise
Directions
Prepare the goat cheese:
STEP 1
Place the goat cheese in a medium bowl and add the lemon juice, honey, and pinch of salt.
STEP 2
Use a fork to thoroughly combine, then roll the goat cheese into 16 even balls.
STEP 3
Place the lemon zest, parsley, mint, and pistachios in a food processor, and pulse until the mixture is the consistency of breadcrumbs.
STEP 4
Pour the nut mixture onto a plate, then roll the goat cheese balls in the mixture and refrigerate.
Prepare the fruit:
STEP 1
In a small bowl, combine the oil, 1 teaspoon of the honey, and the cinnamon; add the peaches and toss to coat the wedges evenly.
STEP 2
Grill for two to three minutes on each side, then cut each grilled wedge in half to make 16 pieces.
STEP 3
In another small bowl, combine the blackberries, remaining honey, and black pepper, and allow to macerate while you prepare the glaze.
Prepare the glaze:
STEP 1
Combine the balsamic vinegar and star anise in a small saucepan over low heat, and simmer for eight to 10 minutes until reduced by about half.
Prepare the skewers:
STEP 1
For each skewer, place a goat cheese ball on top, two berries in the middle, and a peach piece on the bottom.
STEP 2
Arrange on a plate and drizzle glaze over the top.
STEP 3
Keep skewers refrigerated until serving.
Photography: Terry Brennan; Styling: Betsy Nelson
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Jose Guzman, RDN, is a New Mexico-based dietitian and chef.
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