Ingredients
2
2 servings
- •1 teaspoon olive oil
- •1 large nectarine, pitted and cut into 8 wedges
- •2 thick slices crusty bread
- •2 tablespoons olive oil
- •¼ cup whole-milk ricotta cheese
- •1 tablespoon crushed sliced almonds
- •2 leaves fresh mint, minced
- •2 teaspoons honey, or to taste
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Drizzle 1 teaspoon olive oil onto a small plate. Place nectarine wedges on the plate and cover all sides with oil. Brush both sides of bread with 2 tablespoons olive oil.
- Place nectarines onto the hot grate and grill 1 to 2 minutes per side; remove to a plate. When nectarine wedges have cooled slightly, cut each wedge in 1/2 lengthwise so you now have 16 pieces.
- Place bread slices onto the hot grate and cook until grill marks appear and bread is toasted, about 1 minute per side; remove to a plate.
- Spread ricotta cheese onto each slice of toast. Arrange 8 nectarine slices onto each toast and top with almonds. Sprinkle with mint and drizzle with honey. Cut each toast in half and serve.
Nutritional Facts
Per 2 servings
- Calories: 336
- Carbohydrate: 32g
- Fat: 21g
- Fiber: 3g
- Protein: 7g
- Sugar: 14g
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