Grilled Peaches And Ricotta Food

GRILLED PEACHES WITH HONEY AND RICOTTA

Steps:

• Stir the honey and thyme together in a small stainless steel bowl. Place the bowl into a a larger bowl with just enough hot water to reach halfway up the sides of the small bowl; let the honey warm in the bath for 10 minutes. Preheat an outdoor grill to high. Brush olive oil onto the cut sides of the peaches. Cook the peaches on the grill in a single layer until they begin to lightly char, 4 to 7 minutes. Arrange peaches onto serving plates. Top each peach half with 1 tablespoon ricotta cheese. Drizzle thyme-infused honey over the peaches and cheese to serve.

GRILLED PEACHES

Steps:

• Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
• Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.

GRILLED FRUIT WITH HONEY AND RICOTTA

Steps:

• Heat a grill pan over high heat. Spray pan lightly with canola oil. Grill fruit, cut side down, until marked and softened, about 3 to 5 minutes. Serve with a dollop of ricotta cheese and drizzle with honey.

GRILLED PEACHES AND RICOTTA

Steps:

• 1. Preheat a gas or charcoal grill to medium-high, or place a ridged grill pan over medium-high heat.
• 2. Spread the butter over each of the peach halves.
• 3. Grill the peaches, flat sides down, until warmed through, about 4 minutes.
• 4. Meanwhile, bring 1/2 cup water to a boil. Pour in the sugar and honey and stir until all the sugar has dissolved.
• 5. Serve the peach halves with generous spoonfuls of the ricotta in the centers, and drizzled with the sugar syrup.

GRILLED PEACHES WITH HONEY RICOTTA

Steps:

• Preheat grill to medium-high heat. If you don't have a grill, you can use the oven broiler (see below). Brush halved peaches with oil. Place peaches on grill flesh side down and grill for about 5 minutes, until softened but still hold shape.
• Whip ricotta with a hand mixer until it has a whipped cream like consistency. Add honey, lemon juice and zest and stir together.
• Add about 1 tbsp of ricotta mixture to each peach. Top with freshly chopped mint and a drizzle of honey, if desired. Serve immediately.

GRILLED PEACH AND RICOTTA CROSTINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place baguette slices on a baking sheet and brush the tops with olive oil. Sprinkle with 1 pinch kosher salt.
• Bake in the preheated oven until crisp, about 8 minutes. Remove from the oven and set aside.
• Meanwhile, stir together ricotta, lemon zest, maple syrup, and 1 teaspoon kosher salt in a small bowl. Place in the refrigerator.
• Preheat a panini grill to 420 degrees F (215 degrees C).
• Rinse peaches in cold water, remove pits, and slice into 1/2-inch wedges.
• Place 1/2 of the prosciutto slices on one side of the preheated grill and 1/2 of the peach wedges on the other side. Close the grill and cook for 30 seconds. Carefully transfer the peach wedges to a baking sheet (peaches are delicate when sliced so make sure they don't turn too soft). Transfer proscuitto to a baking sheet. Repeat with remaining peaches and prosciutto.
• Chop prosciutto coarsely. Spread 1/2 teaspoon of the ricotta mixture onto each baguette slice and sprinkle generously with prosciutto. Top each baguette with 2 to 3 peach slices. Sprinkle with basil and drizzle with maple syrup.

GRILLED PEACHES WITH SWEET RICOTTA FILLING

Steps:

• Pre-heat grill to medium-high.
• Brush the cut sides of the peaches with olive oil and sprinkle with sea salt.
• For an outdoor grill: Place peaches cut side down on the greased hot grill. Close lid cover and grill for 2-3 minutes or until they are lightly charred.For an indoor grill: Lay a piece of parchment paper on the grill and place the peaches cut side down. Grill for 2-3 minutes or until they are lightly charred. If you prefer your grilled peaches to have a bit of a bite, they are ready to be served
• Optional: For a softer and tender texture, carefully transfer the peaches to a small baking pan and cover lightly with aluminum foil. For the outdoor grill, place off direct heat and allow the peaches to slowly cook and soften for 10-15 minutes or until a knife can easily be inserted. For an indoor grill, place in a preheated oven (325°F/160°C).
• Carefully transfer peach halves on a serving plate.
• Spoon 1-2 tablespoons of sweet ricotta in the cavity (can also use a small scooper).
• Sprinkle with slivered almonds and crushed amaretti cookies.
• Garnish with basil leaves.
• Serve immediately.

GRILLED PEACHES WITH WHIPPED VANILLA BEAN AND HONEY RICOTTA

Steps:

• In a stand mixer bowl, add the ricotta and honey. Remove seeds from vanilla bean by cutting the vanilla bean in half lengthwise and scraping out the seeds. Add seeds to ricotta as well.
• Whip ricotta mixture until ricotta reaches a cream-like consistency, about 1-3 minutes. Set aside, in the refrigerator until ready to use.
• Cut peaches in half and remove pit.
• Heat a grill pan on the stove on medium heat, and spray with cooking spray. Brush the cut side of the peaches with coconut oil. Place peaches face down on the grill pan and grill until grill marks form, about 1-3 minutes. Remove from grill pan. Allow peaches to cool slightly, about 5 minutes.
• Scoop a generous amount of ricotta on to each grilled peach half.
• Drizzle ricotta with extra honey and sprinkle with cinnamon. Serve and enjoy!

GRILLED PEACHES WITH RICOTTA, WALNUTS AND HONEY RECIPE

Steps:

• To prepare this dessert recipe, place the walnuts on a baking sheet. Toast walnuts in the oven for 5 minutes at 350 degrees Fahrenheit. Once done, remove these from the oven and roughly chop when cool.
• Now, preheat the grill to medium-high heat. Clean and lightly oil it. Brush each peach half with vegetable oil on both sides. Grill the peaches for 4-5 minutes until grill marks form on them. Flip with tongs and grill the other side as well for another 1-2 minutes until peaches are slightly tender. Remove peaches from grill and place on a large plate.
• To serve, place two peach halves on a plate or in a small bowl. Top each half of the peach with ricotta and chopped walnuts. Drizzle with honey and garnish with mint. Serve warm to enjoy!

GRILLED PEACH AND RICOTTA CROSTINI

Steps:

• Preheat a gas grill to medium-high heat (400°F).
• Add ricotta, garlic, lemon peel, lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to a medium sized mixing bowl and stir until well combined. Cover the mixing bowl and set aside in the refrigerator for later use.
• Toss baguette rounds in 4 tablespoons of olive oil, then season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss peach slices in the remaining 2 tablespoons of olive oil. Place the baguette rounds and peach slices on a metal baking sheet for easy transportation out to the grill.
• Cook the baguette rounds covered over direct heat for 1 - 2 minutes on each side, or until golden brown with grill marks.
• Cook the peach slices covered over direct heat for 2 - 4 minutes on each side, or until they become cooked through and soften. Use a metal spatula when flipping the cooked peaches and be delicate so they do not fall apart.
• Lay the baguette rounds on a serving tray or platter and top each slice with 1 tablespoon of the ricotta mixture. Next, lay a slice of peach on top and garnish with a piece of basil. Drizzle balsamic glaze over each crostini. Serve immediately.

ROASTED PEACHES WITH RICOTTA

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.

GRILLED PEACHES

Steps:

• Preheat a grill or grill pan to medium heat.
• Brush the cut side of the peaches with a little olive oil and grill cut-side down for 3 minutes, until char marks form.
• In a small bowl, combine the walnuts, cinnamon, and salt.
• Remove the peaches from the grill and serve with vanilla ice cream and sprinkle with the walnut mixture.

BROWN SUGAR GRILLED PEACHES WITH RICOTTA, HONEY AND CRISPY PROSCIUTTO

Steps:

• Heat a small non-stick sauté pan to a medium heat. Add chopped prosciutto, cook until crispy, stirring occasionally, about five minutes. Set aside.
• Heat a grill or grill pan to a high heat. Brush peaches with olive oil. Season with plenty of salt and pepper and then sprinkle with brown sugar.
• Grill peaches until they have distinct grill marks, about 1-2 minutes.
• Remove and spoon ricotta where pit indentation was.
• Drizzle with honey and sprinkle with prosciutto.

GRILLED PEACH, TOFU RICOTTA AND ARUGULA TOAST

Steps:

• Make the tofu ricotta according to my Tofu Ricotta recipe. Refridgerate until ready to use.
• Heat a grill or a skillet on high heat. Toss the peach slices with olive oil. Once the grill or skillet is hot, place on the peach slices and grill for 4-5mins. Flip the peach slices and grill for another 4-5mins. Repeat this step if there is more peach slices to grill.
• Toast the pieces of bread if desired. Spread the tofu ricotta on each toast, divide the arugula and line 4-5 slices of grilled peach on each toast. Serve with freshly cracked black pepper and sea salt.

GRILLED PEACHES WITH RICOTTA AND BALSAMIC GLAZE

Steps:

• Lightly olive oil a grill pan and heat on med-high. When the grill is nice and hot, grill each half peach for 4-5 minutes per side.
• Placed peaches on a plate with cut side facing up.
• Lightly whip your ricotta in a bowl to make the texture light and fluffy.
• Place a dollop of approximately 2 tablespoons of fresh ricotta cheese in the center of each peach half and drizzle with balsamic glaze.
• Top each peach half with mint.