About the Recipe
A simple starter, lunch or part of a winter picnic feast, these warm grilled California peaches are complemented by some creamy ricotta cheese, the succulent aromas of truffle and sweetness of honey. Perched on a crunchy bruschetta, it’s a delightful play of textures and flavours.
Ingredients
1 cup fresh ricotta cheese
2 tablespoons honey
2 teaspoons truffle oil
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
4 fresh peaches, halved
8 diagonal slices baguette or ciabatta
2 tablespoons Dijon mustard
Basil leaves, for garnish
Preparation
Whip ricotta cheese with a fork until light and fluffy. Stir together the honey and truffle oil and set aside.
Whisk 2 tablespoons of the oil with the balsamic vinegar. Brush the mixture on cut sides of the peaches.
Preheat a barbecue or grill. Place peaches, cut side down, on grill and cook until caramelized, 3-4 minutes, then turn and cook 1-2 minutes. Allow to cool slightly then cut into wedges.
Brush bread with remaining oil and grill until just golden brown.
Spread bruschetta with Dijon mustard and arrange peaches down centre. Top with a spoon of the ricotta and drizzle with the truffle honey. Garnish with basil leaves and serve warm.