Partager :

Grilled peaches with ricotta and melagro

Préparation - 15 minutes

Ingrédients

Serves 4 to 6 

  • 4 stoned peaches, cut in half
  • 200 g (1 cup) ricotta*
  • 30 ml (2 tablespoons) sugar
  • mint leaves
  • 30 ml (2 tablespoons) melagro
  • 5 g (1 tablespoons) sliced almonds

* You can also use Mediterranean Greek yogurt or mascarpone.

Préparation

  1. Lightly oil the grill and preheat barbecue on medium heat.
  2. Place peaches cut side down on the grill and cook for 5 to 7 minutes or until golden.
  3. Meanwhile, mix ricotta and sugar.
  4. Remove peaches from heat and place on a plate.
  5. Fill each peach half with ricotta cheese, garnish with a mint leaf and almonds and drizzle with melagro.