Sweet Grilled Peach and Ricotta Bruschetta

Directions

Preheat the grill (or a grill pan) to 400°F.

Make the lemon thyme honey simple syrup in a small saucepan by combining honey, lemon juice and zest, and thyme sprigs over medium heat.   Bring to a simmer, stirring frequently until honey has dissolved into lemon juice. Remove from heat and allow to cool.

Make the bruschetta on the grill.  Turn off half of the burners so the baguette and peaches can cook on indirect heat and cook until seared but not burnt.  

Place the sliced baguette on the grates to toast.  Brush the peaches with extra virgin olive oil, and sprinkle with 1 tablespoon of smoked sea salt, and place flesh side down on the grill.  Close the lid of the grill.  For perfect grill marks rotate the peaches 90 degrees once the flesh gets a good char on it, about 3-5 minutes. Cook for an additional 3 minutes.

Remove the toasted baguette from the grill, then the peaches.

While baguette and peaches cool, scrape Frigo® Whole Milk Ricotta into a small food processor or blender fitted with a blade and blitz together with lemon thyme infused honey.  Taste and add more honey or lemon as desired.  Smear the Frigo® Whole Milk Ricotta mixture on the baguette.

Slice the peaches and place on top of the Frigo® Whole Milk Ricotta mixture.  Garnish with a sprinkle of chopped pralines, smoked sea salt and lemon thyme leaves.  Repeat until all slices of baguette have been prepared.

Enjoy slightly warm or room temperature!  Excellent enjoyed with sparkling wine while dining al fresco.

¡Buon appetito!