Grilled Romaine, Peach, Bacon and Blue Brie Salad

Ingredients for 4 servings
  • 4 romaine lettuce hearts
  • 2 ripe nectarines, sliced and skin-on
  • 6 strips bacon
  • 6 ounces Castello® Saga Blue Brie
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper, to taste


Grilled Romaine, Peach, Bacon and Blue Brie Salad


  1. Wash romaine lettuce hearts thoroughly. Cut in half lengthwise and dry on paper towels (let dry as much as possible).
  2. Preheat oven to 350°F. Place bacon on an ungreased foil-lined baking sheet and bake for 10 minutes.
  3. Remove bacon and carefully drain off the grease into a melt-resistant container. Return baking sheet to oven and cook for another 10 to 15 minutes until bacon is crispy. Remove and drain bacon grease again, and, using tongs, remove bacon to a paper towel-lined plate to drain and cool.
  4. Using a sharp knife, cut Blue Brie into large chunks (approximately 1/2-inch wide).
  5. Heat oiled grill to 350°F.

Recipe courtesy of Grits and Chopsticks.

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