Ingredients
Scale
Peaches
- 4–5 peaches, halved and pitted
- 2 tbs olive oil
- 1 tsp sea salt
- 1 tsp black pepper
Filling
- 2 tbs olive oil
- 1 shallot, chopped thin
- 1 clove garlic, minced 2 tsp olive oil
- 1 cup ricotta cheese
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3 tsp honey
Instructions
Peaches
- Fire up the grill and heat to 400 degrees
- In a gallon sized plastic bag, toss the peaches with olive oil, sea salt and black pepper
- Place peaches on the grill inside side down, grill 3-4 minutes
- Flip peaches to skin side, grill 3-4 more minutes
- Flip once more for 2-3 more minutes
- Remove peaches from the grill and let cool 10-15 minutes
Filling
- Heat 1 tbs olive oil over medium heat in a small sauté pan
- Add shallots and garlic to pan, sauté 3-4 minutes until browned
- In a small bowl mix together the ricotta cheese, apple cider vinegar, sea salt, black pepper, 2 tsp hone, sautéed shallots and garlic
- When peaches are cool enough, put a large dollop of filling on each 1/2 peach
- Drizzle with honey