Grilled Grapefruit “Sundae” with Pistachios, Goat Cheese, and Basil VinaigretteJACKIENEWGENT
I challenged myself to create a sundae concept with no added sugar. This loosely-interpreted sweet-and-savory version is the result! I made Sweet Scarletts the star of the show because I had so many of them on hand. Plus, the naturally sweet red grapefruit is seasonal, gorgeous, and delicious…
In this recipe, they’re halved and brushed with extra-virgin olive oil for grilling to bring out savory notes. Then these caramelized delights are topped with sprinkles of goat cheese (or vegan nut cheese), fresh basil vinaigrette, and pistachios. It’s cuisine outside of the normal boundaries … and definitely worth it. Enjoy for dessert often, including on Meatless Monday! Or serve as a side dish for breakfast, lunch, or dinner, if you prefer. The taste is memorable!
Note: Here's the recipe for FRESH BASIL VINAIGRETTE: Puree in a blender 1/4 cup each extra-virgin olive oil and golden balsamic or champagne vinegar, 6 large fresh basil leaves, and 1/8 teaspoon sea salt. Strain through a fine mesh strainer. Makes 4 servings; 2 tablespoons each. Store in the refrigerator.
See original posting at: http://jackienewgent.com/2016/02/grapefruit/
- Heat a grill pan or grill over medium-high heat. Brush the cut surfaces of the grapefruit halves with the olive oil. Grill the halves, cut side down, until rich grill marks form, about 5 minutes, rotating once. Flip over and grill the rounded side until the grapefruit is heated through, about 3 minutes more.
- Arrange the grilled grapefruit halves on a platter or individual plates. Immediately sprinkle with the basil vinaigrette, goat cheese, pistachios, and black pepper, and serve.
|Calories140Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.