Grilled Honey Nectarine Ricotta Toast Food

GRILLED HONEY-NECTARINE RICOTTA TOAST

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.

GRILLED NECTARINES WITH HONEY-ORANGE RICOTTA WHIPPED CREAM AND TOASTED ALMONDS

Steps:

• In a large bowl, whisk together the ricotta, cream, honey, orange zest and vanilla seeds until light and fluffy. Cover and refrigerate for 30 minutes.
• Heat the grill to high. Brush the nectarines with oil and put on grill for a few minutes on each side, just to soften and heat through.
• Put some of the ricotta onto each serving plate. Top with nectarines and garnish with toasted sliced almonds and mint sprigs.

RICOTTA STUFFED OVEN ROASTED NECTARINES

Steps:

• Heat the oven to 400 degrees F.
• Pour the orange juice into an 8 by 8-inch pan. With the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pod. Place the nectarines cut side down in the pan. Sprinkle with sugar and lay the vanilla pod on top of the nectarines. Bake until the nectarines are slightly slumped and feel a little soft, about 10 to 12 minutes. Let cool in the pan to room temperature, then remove the nectarines from the pan and chill until ready to serve. Reserve any pan juices to pour over the nectarines later.
• Meanwhile, blend the ricotta with the honey in a food processor until smooth. Chill until ready to serve. To serve, turn the nectarines over and spoon the cheese filling into the cavity. Sprinkle with cinnamon sugar (if using) and serve immediately. Place 3 on each plate and drizzle the reserved pan juices over the stuffed nectarines.

RICOTTA PANNA COTTA WITH NECTARINES AND HONEY RECIPE

Steps:

• Pour 1/4 cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften.
• Meanwhile, coat a 9"-diameter pie or cake pan with a thin film of oil; set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.
• When gelatin is softened, add remaining 1/2 cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil). Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).
• Run a butter knife or small offset spatula around sides of panna cotta to loosen the edge and break the suction.
• Fill a baking dish or similar vessel with hot water. Lower bottom of mold into water 5 seconds, then lift it back out.
• Press a serving plate firmly over top. Quickly invert in one motion; set plate down. Use knife or spatula to gently lift up mold.
• Top with nectarines; drizzle with honey and oil.
• Panna cotta (without nectarines, honey, and oil) can be made 2 days ahead. Keep chilled.