Grilled Fruit With Honey And Ricotta Recipes

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

Grilled Nectarines with Honey-Orange Ricotta Whipped Cream and Toasted Almonds image

Provided by Bobby Flay

Categories dessert

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup fresh whole milk ricotta
1/4 cup cold heavy cream
2 tablespoons clover honey
2 teaspoons grated orange zest
1/2 vanilla bean, seeds scraped
6 nectarines, cut in 1/2 and pitted
Canola oil
1/4 cup toasted slivered almonds
Mint springs

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.

GRILLED HONEY-NECTARINE RICOTTA TOAST

Grilled Honey-Nectarine Ricotta Toast image

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

Ingredients

1 teaspoon olive oil
1 large nectarine, pitted and cut into 8 wedges
2 thick slices crusty bread
2 tablespoons olive oil
¼ cup whole-milk ricotta cheese
1 tablespoon crushed sliced almonds
2 leaves fresh mint, minced
2 teaspoons honey, or to taste

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

GRILLED FIGS WITH HONEY RICOTTA

Grilled Figs With Honey Ricotta image

Sprinkled with brown sugar, the figs are grilled for several minutes until they are tender and exploding with flavor and then paired with a dollop of creamy honey ricotta. Adapted from About.com.

Provided by Sharon123

Categories Cheese

Time 15m

Yield 4-5

Number Of Ingredients 7

Ingredients

8 -10 fresh figs
1 -2 tablespoon macadamia nuts, chopped (or almonds chopped)
2 1/2 tablespoons brown sugar
1 cup of fresh ricotta cheese
1 tablespoon honey
1/2 teaspoon pure vanilla extract
8 -10 mint leaves (to garnish) (optional)

Steps:

Pre-heat the grill.
Trim fig stems, if any, and cut figs in half length-ways.
Lightly butter a shallow baking dish. Place the figs curved side down in the dish. Sprinkle each fig with a little brown sugar. Sprinkle nuts over figs, if using.
Grill figs for about 3-4 minutes or until the sugar starts to bubble.
Meanwhile, combine ricotta and honey in a bowl and stir until smooth and creamy.
Remove figs from the oven and gently place on serving plates with a dollop of honey ricotta.
Garnish with mint leaves and serve. Enjoy!

GRILLED SUMMER SQUASH WITH HOT HONEY AND RICOTTA

Grilled Summer Squash with Hot Honey and Ricotta image

Turns out that hot honey, the buzzy condiment that's transformed the way folks enjoy pizza and fried chicken, is just as game-changing on grilled vegetables. Whisk it into a vinaigrette along with sliced shallots and jalapeños, and pour that over summer squashes and zucchini when they're still warm; then marinate for 10 minutes, or up to overnight. When it's time to eat, plate the velvety vegetables with ricotta, fresh mint, and toasted almonds, and let heat and herbaceous flavor have a blast.

Provided by Laura Rege

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil, divided
1/2 cup whole almonds
3 large shallots, peeled and very thinly sliced (1 cup)
3 tablespoons wildflower or other delicately flavored honey
1/2 jalapeño or Fresno chile (1 1/2 ounces; red is nice, but green works too), seeded, halved, and thinly sliced (1 1/2 tablespoons)
1/4 cup distilled white vinegar
Vegetable oil, for grill
2 yellow summer squashes (about 1 pound, 2 ounces total), quartered lengthwise
2 zucchini (about 1 pound 2 ounces total), quartered lengthwise
Kosher salt and freshly ground pepper
1 1/2 cups fresh ricotta
1/4 cup packed fresh mint leaves, chopped

Steps:

Heat a small skillet over medium. Swirl in 1 tablespoon olive oil, add almonds, and cook, stirring frequently, until fragrant and golden, 3 to 5 minutes. Scrape almonds onto a small paper-towel-lined plate; let cool slightly, then coarsely chop.
Return skillet to medium heat; add 2 tablespoons olive oil and shallots. Cook, stirring often, until translucent and just turning golden on edges, about 3 minutes. Stir in honey and jalapeño. Bring to a simmer over medium, then simmer, undisturbed, 1 minute. Remove from heat; pour mixture into a 9-by-13-inch baking dish. Whisk in vinegar.
Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush summer squashes and zucchini with remaining 1 tablespoon olive oil; grill, flipping twice, until lightly charred and tender, about 10 minutes total. Transfer to baking dish with honey mixture; toss to coat, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature 10 minutes, flipping summer squashes and zucchini halfway. (Or refrigerate, covered, up to 12 hours.)
Dollop ricotta evenly among 4 plates; season with salt and pepper. Serve vegetables atop ricotta, drizzled with leftover honey mixture from baking dish, and sprinkled with toasted almonds and mint.

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