Grilled Peaches with Ricotta and Balsamic
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15 oz. Galbani® Ricotta Cheese
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4 ripe peaches, halved with pits removed
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1/2 cup balsamic vinegar
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1 cup packed brown sugar
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fresh mint
Oil the grill grate and heat to med-high. When the grill is hot, place each half peach on grill for 4-5 minutes per side.
Placed peaches on a plate with cut side facing up. Place a dollop of approximately 2 tablespoons of fresh ricotta cheese in the center of each peach half.
Drizzle balsamic vinegar reduction* mixture over grilled peaches.
Top each peach half with mint.
*Cook the vinegar and brown sugar mixture on med-high heat until it is reduced by half, approximately 3 minutes. Remove from heat and allow to cool.
-
15 oz. Galbani® Ricotta Cheese
-
4 ripe peaches, halved with pits removed
-
1/2 cup balsamic vinegar
-
1 cup packed brown sugar
-
fresh mint
Oil the grill grate and heat to med-high. When the grill is hot, place each half peach on grill for 4-5 minutes per side.
Placed peaches on a plate with cut side facing up. Place a dollop of approximately 2 tablespoons of fresh ricotta cheese in the center of each peach half.
Drizzle balsamic vinegar reduction* mixture over grilled peaches.
Top each peach half with mint.
*Cook the vinegar and brown sugar mixture on med-high heat until it is reduced by half, approximately 3 minutes. Remove from heat and allow to cool.