Ingredients:
Peaches
- 4 medium ripe peaches, halved, pit removed
- 1 teaspoon vegetable oil
Assembly
- 1/2 cup ricotta
- 1/2 cup California walnuts
- 1/4 cup honey
- 4 fresh mint sprigs
Preparation:
- Preheat the oven to 180°C. Place walnuts on a baking sheet. Toast walnuts for 5 minutes. Remove from the oven. Roughly chop when cool.
Peaches
- Preheat the grill to medium high heat. Clean and lightly oil your grill. Brush each peach half with oil (or spray with cooking spray) on both sides.
- Grill peaches cut down for 4-5 minutes until grill marks form. Flip with tongs and grill another 1-2 minutes until peaches are slightly tender. Remove peaches from the grill and place on a large plate.
Assembly
- To serve, place two peach halves on a plate or in a small bowl. Top each half with ricotta and chopped toasted walnuts. Drizzle with honey and garnish with mint. Serve warm.
