John Kanell’s Grilled Peaches with Ricotta, Honey, and Thyme

Yield: 4 to 8 servings

○ ⅔ cup (147g) whole milk ricotta
○ 2 teaspoons honey
○ 2 teaspoons fresh thyme leaves plus more for garnish
○ ¼ teaspoon vanilla
○ 4 peaches, ripe but slightly firm
○ 1 tablespoon olive oil
○ 1 tablespoon aged balsamic vinegar or balsamic glaze
○ 4 crispy cookies, crumbled (shortbread, crispy oatmeal, Biscoff) (optional)

1. Preheat your grill to 400°F or medium-high heat.
2. Place the ricotta in a fine mesh sieve set over a small bowl. Let it rest for 10 minutes to drain off any excess whey.
3. In a medium bowl, mix the drained ricotta with the honey, thyme, and vanilla. Cover and chill until ready to use.
4. Halve the peaches and remove the pits. Brush the cut sides with olive oil. Place cut side down on the grill. Cover and cook for about 3 minutes or until dark grill marks form.
5. Turn the peaches cut side up and brush the cut side with balsamic vinegar. Cover and grill for an additional minute. Place the peaches on a serving plate and scoop a heaping tablespoon of the ricotta mixture to the center of each peach. Garnish with cookie crumbles and additional thyme leaves, if desired.