Stone fruit really shines when kissed by the grill—this simple summer plate layers peach, nectarine, and apricot with creamy ricotta, then rounds it out with pantry favorites from Golchin Foods. The saffron brings subtle warmth, while cold-pressed olive oil and a drizzle of balsamic lend depth and brightness.
Whether you’re hosting brunch or just craving something with a balance of savory, sweet, and smoky, this one’s easy to assemble and surprisingly satisfying. Let the fruit do the talking.
Ingredients:
Produce & Dairy
• 1 ripe peach, sliced
• 1 nectarine, sliced
• ½ apricot, sliced
• 3 tbsp ricotta cheese (Lebni also works well)
Golchin Food Pantry Picks
• Liquid Saffron
• Italian Extra Virgin Olive Oil (cold pressed)
• Modena of Italy Balsamic Vinegar
• Fresh cracked salt and pepper
• Oregano
• Crushed red pepper flakes
To serve
• Toasted slices of French baguette
Instructions:
1. Brush sliced fruit with saffron and lightly grill until just tender.
2. Spoon ricotta onto a serving plate—spread generously.
3. Arrange grilled fruit over the ricotta.
4. Sprinkle with cracked salt and pepper.
5. Drizzle with cold-pressed EVOO, then add a touch of oregano and red pepper flakes.
6. Finish with balsamic vinegar for a bit of tang.
7. Serve with toasted baguette slices for scooping.
