Ingredients
Units
Scale
- 5–7 pieces of stone fruit (apricots, peaches, nectarines, plums, etc. – use less if your fruit is large ) pitted, and sliced
- 2 handfuls of cherries (if in season, otherwise substitute more stone fruit)
- 1/2 cup mascarpone, goat cheese, ricotta, or other soft cheese (we used anthotiro)
- 3 tbsp honey (we used Greek forest honey)
- 1/3 cup almonds (we used blanched almonds, but skin on would be fine as would pistachios, walnuts, or pecans)
- 1 tbsp olive oil
- flakey salt
- fresh mint leaves for garnish
Instructions
- Heat a small skillet over medium heat, add 1 tbsp of olive oil and almonds ( or nuts of your choice ) stirring often until lightly toasted, about 2-3 minutes. Sprinkle nuts with flakey salt and pour into a small dish, reserve
- On a large plate or platter, arrange stone fruit slices & cherries around the cheese. Drizzle cheese generously with honey.
- Sprinkle toasted almonds all around the fruit & cheese and finish with a garnish of fresh torn mint leaves.
Notes
* recipe can easily be doubled, etc. if serving more than 2 people
* for a vegan & dairy free option, consider substituting an almond ricotta for the cheese and agave for the honey
- Prep Time: 0 hours
- Cook Time: 0 hours
