Grilled Peaches with Ricotta and Balsamic


  • 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.