Nectarines with ricotta and nuts
4
Points®
Temps total: 35 min • Préparation: 10 min • Cuisson: 25 min • Portions: 4 • Difficulté: Facile
This beautiful dish sings of summer, and it couldn't be easier: Split ripe nectarines in two, roast, top with a sweet syrup, then roast again. Finish with a scoop of fresh ricotta and a sprinkle of pine nuts. It's about as hands-off of a recipe as you can get. Simple and delicious!
Ingrédients
Nectarine
4 medium, halved and pitted
Balsamic vinegar
1 tbsp(s)
Honey
2 tsp(s)
Table salt
⅛ tsp(s)
Part-skim ricotta cheese
¾ cup(s)
Pine nuts
2 tbsp(s), toasted
Lemon zest
1 tsp(s), grated
Instructions
1
Preheat oven to 425°F. Line medium baking sheet with parchment paper.
2
Place nectarines, cut side up, on baking sheet. Roast until heated through and caramelized on top, about 10 minutes.
3
Stir together vinegar, honey, and salt in small bowl. Brush nectarines with mixture and continue roasting until lightly browned, about 15 minutes longer. Top with ricotta, then sprinkle with pine nuts and zest.
4
Serving size: 2 filled nectarine halves and 1/2 tablespoon pine nuts
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