Grilled Stone Fruit with Honey and Ricotta
Source: Shanti Wilson, Market Chef
1 tablespoon canola oil
2 plums, halved and pitted
2 peaches, halved and pitted
½ cup ricotta cheese
Honey, for drizzling
Heat a grill pan over high heat. Brush 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.