Grilled Peaches with Warm Ricotta
Grilled Peaches with Warm Ricotta
5 ripe peaches
1 T Fresh Rosemary
Olive Oil
1 C Ricotta
1 T Honey
Salt & Pepper to Taste
Heat grill to medium. Rinse peaches and cut in half along their seams, removing the pits. Pinch rosemary off the stem, and chop into fine pieces. Brush the peaches with olive oil and sprinkle with rosemary, then place them cut-side-down on the grill. Grill for about 4-5 minutes, or until grill marks appear and the peaches start to soften. Flip them over, turn down grill to a low setting, and cook for another 3-4 minutes. In a saucepan, gently warm the ricotta on a low heat, adding salt and pepper to taste. Transfer to a bowl, then drizzle with olive oil and honey or white balsamic vinegar. Serve with grilled peaches.
