Grilled Nectarines with Chive Oil, Thyme, and Chèvre

Celebrate spring with this recipe from Alec Graham, Chalk Hill Estate Vineyards’ onsite chef who oversees the culinary program there.

Serves 8

8 nectarines, slightly under ripe
1 bunch of chives
1 tsp chopped fresh thyme
1 tbs red wine vinegar*
1/2 cup neutral oil, such as vegetable
6 oz. chèvre
Olive oil
Salt and pepper to taste


  1. Preheat a grill or oven broiler to high heat
  2. Whiz chives and neutral oil in blender on high for about 45 seconds. Pour chive oil through a coffee filter and let drip through.
  3. Pit nectarines and slice into halves. Toss with olive oil, red wine vinegar, salt, pepper, and thyme.
  4. Grill nectarine halves until lightly charred and caramelized.
  5. To serve, top nectarines with strained chive oil, fresh thyme sprigs, and crumbles of chèvre.

*If you have a bottle of leftover red wine that is no longer worth drinking, you can easily make your own red wine vinegar. There are plenty of easy recipes online, like this one: homemade red wine vinegar