Ricotta Stuffed Oven Roasted Nectarines Recipes

RICOTTA AND HERB-STUFFED ROAST CHICKEN

Ricotta and Herb-Stuffed Roast Chicken image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 (3 1/2 pound) free-range chicken, spatchcocked*
1 1/2 cups fresh ricotta cheese
2 tablespoons chopped fresh chervil
2 tablespoons fresh snipped chives
2 teaspoons grated lemon zest
Sea salt and freshly cracked black pepper
Olive oil, as needed

Steps:

Preheat an oven to 400 degrees F.
*To spatchcock the chicken: Place the bird, breast side down on a cutting board. Using poultry shears or a sharp knife, score along both sides of the backbone, cutting through the skin and bone. Remove the backbone. Turn the bird over and press firmly on the breast bone to break it, and flatten the breast. Tuck the wing tips under the breast. Set the chicken aside.
In a large bowl, mix together the ricotta, chervil, chives, lemon zest, and season with sea salt and black pepper, to taste. Using your fingers, carefully loosen the skin over the breast of the chicken and down to the thigh area. Spread the ricotta mixture evenly under the skin to coat the breast and thigh meat.
Set the chicken in a roasting pan, drizzle it with olive oil and re-season with salt and black pepper, to taste. Roast until the juices run clear when you poke a skewer into the thickest part of the thigh, about 50 minutes. Let the chicken rest for 5 minutes before carving.

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

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