Grilled Nectarine Poutine on a Bed of Green with Boursin and Blistered Peppers

By • July 24, 2016 0 Comments

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Author Notes: I was trying to come up with ways to enjoy the wonderful nectarines that are abundant at the local markets, and thought of how it could serve as the base of a healthy and sweet twist on the Canadian dish of potatoes, gravy and cheese. In place of the gravy, a sweet yogurt sauce provides creaminess along with hints of lemon, mint and orange. Boursin with its mild flavor and flavorful herbs adds a savoriness and substance that makes this a great light lunch for 2 or side dish for 4 with grilled chicken or fish.Lauren Bradford


Serves 4 as a side

  • 1 piece Nectarine, sliced
  • 5.3 ounces Yogurt (1 small container)
  • 2 cups Salad greens of choice
  • 2 tablespoons Orange zest
  • 1 tablespoon Lemon juice
  • 1 tablespoon Honey
  • 1/2 teaspoon Dried mint
  • 4 tablespoons Boursin Cheese with garlic and herbs
  • 1/4 cup Slices of bell pepper (or 2 mini sweet peppers)
  • 1 tablespoon Oil or cooking spray (if using grill pan)
  1. Heat your grill or, if using a grill pan, coat lightly with spray or oil and bring to medium-high heat.
  2. Lay out the slices of nectarine and peppers along the grill and cook on both side until warmed and has charred grill marks.
  3. While these are on the grill or grill pan, combine the yogurt, honey, lemon, mint and 1 teaspoon of the orange zest. Set aside, in a cooler or refrigerator.
  4. Arrange your greens on as many plates as you're using to serve, and then place dollops or quenelles of the Boursin on the plates (
  5. Once your nectarines and peppers are ready, arrange on the plates and dress with the yogurt mixture.
  6. Garnish with the remaining orange zest and serve immediately.

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