Pick your own peaches at Lyman Orchards to make this simple and delicious dish, which is the perfect summer appetizer or dessert.
Ingredients
- 2 cups whole-milk ricotta cheese
- 3 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- ½ cup honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons hot sauce
- ½ teaspoon Creole seasoning
- 6 fresh peaches, halved and pitted
- 2 tablespoons chopped roasted salted pistachios
- Garnish: fresh thyme leaves
Directions:
In the container of a blender, pulse ricotta, 2 tablespoons oil, and salt until smooth. Transfer to a bowl, and stir in thyme and lemon zest. Refrigerate until ready to use.
In a small bowl, whisk together honey, vinegar, hot sauce, and Creole seasoning.
Heat a cast-iron grill pan over medium heat.
Brush the remaining 1 tablespoon of oil onto the cut sides of the peaches. Place the peaches, cut side down, on the pan and cook until grill marks form, 2 to 3 minutes. Serve with ricotta mixture and honey mixture. Sprinkle with pistachios. Garnish with thyme, if desired.
