Grilled fruit and olive oil are a magic synergy and, for me, more compelling to take in a savory direction than dessert. This combination of ricotta, McEvoy Ranch Lemon Olive Oil, crostini and roasted pistachios, together with the grilled peaches provided a light and lovely summer supper.
Slice the peaches in half and remove the pit.
Place them face down on a hot grill for 5-7 minutes. Flip, and brush them with the olive oil while they grill for an additional 2 minutes. Resist the urge to move them while on the grill if you want perfect grill marks!
Remove from the grill and plate alongside the pistachios, crostini, and ricotta.
Drizzle with your favorite wildflower honey if you’re looking for a sweeter treat!