Fruit Toast With Grilled Ricotta Peaches Recipes

Steps:

• Arrange peaches, cut side up, in glass baking dish.
• Sprinkle with sugar and dot with butter.
• Bake 30 minutes at 325 degrees.
• With slotted spoon, transfer peaches to individual plates.
• Reserve juices.
• In bowl, mix ricotta and honey.
• Stir in reserved juices.
• Pile ricotta mixture onto peaches and sprinkle with almonds.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Drizzle 1 teaspoon olive oil onto a small plate. Place nectarine wedges on the plate and cover all sides with oil. Brush both sides of bread with 2 tablespoons olive oil.
• Place nectarines onto the hot grate and grill 1 to 2 minutes per side; remove to a plate. When nectarine wedges have cooled slightly, cut each wedge in 1/2 lengthwise so you now have 16 pieces.
• Place bread slices onto the hot grate and cook until grill marks appear and bread is toasted, about 1 minute per side; remove to a plate.
• Spread ricotta cheese onto each slice of toast. Arrange 8 nectarine slices onto each toast and top with almonds. Sprinkle with mint and drizzle with honey. Cut each toast in half and serve.

Steps:

• Cut the peaches in half and remove the stones.
• Combne the ricotta cheese, egg white, orange zest and vanilla and spoon the filling over the peaches.
• Place the peaches on a baking tray and cook under a grill (broiler) preheated to high for 3 to 5 minutes or until the peaches are soft and golden.
• Toast the fruit bread until crisp and golden and top with the peach halves and drizzle with the maple syrup and garnish with minto leaves if desired.