Grilled Fruit With Honey And Ricotta Recipes
GRILLED HONEY-NECTARINE RICOTTA TOAST
This sweet and creamy ricotta toast makes the perfect brunch or mid-day snack. Grilling the fruit adds a lovely caramelized flavor, topped with the sweetness from the honey, crunch from the almonds and brightness from the hint of fresh mint. Use a thick-cut crusty bread like sourdough so it can stand up to the toppings.
Provided by France C
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 25m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 336 calories, Carbohydrate 31.7 g, Cholesterol 8.8 mg, Fat 20.9 g, Fiber 2.6 g, Protein 7.3 g, SaturatedFat 4 g, Sodium 199.8 mg, Sugar 13.7 g
WHIPPED RICOTTA WITH HONEY AND SUMMER FRUIT
This recipe is delightful any time, but especially so on a warm summer evening.
Provided by Shelby Tarkany
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Beat ricotta cheese, cream, and vanilla extract together in a bowl with an electric mixer until light and fluffy.
- Spread ricotta mixture onto a platter; top with figs, strawberries, and plum slices. Drizzle honey over the fruit and sprinkle black pepper over the top. Garnish with mint sprigs.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 45.6 g, Cholesterol 31.2 mg, Fat 8.6 g, Fiber 3.3 g, Protein 7.9 g, SaturatedFat 5.1 g, Sodium 77.1 mg, Sugar 38.6 g
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 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.
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- In a small bowl whisk together the ricotta, honey, cinnamon, and vanilla. Cover and refrigerate until ready to use.
- Preheat your grill to medium high heat. Brush a little oil or melted butter onto the cut side of the peaches. Place the peaches cut side down onto the hot grill. Grill the peaches for about 3 minutes or until they are warm and marked.
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- 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.
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Cuisine ItalianCategory DessertServings 6Calories 266 per serving
- 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.
- 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.
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From womansday.com
Cuisine AmericanTotal Time 10 minsServings 6Calories 249 per serving
- Heat grill to medium. Sprinkle the sugar over the cut side of the plums and grill, cut-side down, until slightly charred and beginning to caramelize, 1 to 2 minutes.
- Turn and cook, covered, 2 minutes more. Meanwhile, in a medium bowl, combine the ricotta and orange zest.
- Transfer the plums to plates, spoon the ricotta mixture over the top, drizzle with the honey, and sprinkle with the pistachios.
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- To make whipped ricotta, add ricotta cheese, honey, and almond extract to the bowl of a stand mixer (or use a bowl with a hand mixer). Beat until the ricotta is smooth, about 1 minute. Refrigerate mixture until ready to use.
- Core pear and cut into halves. Lightly coat the fleshy side with olive oil. Place flesh side down and grill, covered, for 5-10 minutes or until heated through. Remove from grill.
- Divide ricotta into two dishes. Place half of a pear into each dish and top with toasted almonds and drizzle with additional honey (optional). Serve immediately.
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