Grilled Peach & Ricotta Breakfast Bowls with Cinnamon Crunch

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 4 ripe peaches
• 2 cups whole-milk ricotta
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 cup old-fashioned oats
• 1/3 cup sliced almonds
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter
• 1/4 tsp kosher salt
• 2 tbsp fresh mint leaves
• 1 tbsp olive oil

Instructions

1. 1Preheat a grill or grill pan to medium-high heat. Halve the peaches, remove pits, and brush the cut sides lightly with olive oil.
2. 2Grill the peaches cut-side down for 3 to 4 minutes without moving them until deep grill marks appear and the fruit softens and caramelizes; flip for 1 minute more then transfer to a plate.
3. 3While peaches grill, melt the butter in a small skillet over medium heat. Add the oats, sliced almonds, brown sugar, cinnamon, and salt.
4. 4Toast the mixture, stirring constantly, for 4 to 5 minutes until the oats turn golden and smell nutty; spread on a plate to cool into a crunchy cinnamon cluster.
5. 5In a bowl stir the ricotta with honey and vanilla until smooth and lightly sweetened; taste and adjust sweetness if needed.
6. 6Spoon a generous swirl of the honey-vanilla ricotta into the bottom of each serving bowl.
7. 7Slice the warm grilled peaches into wedges and arrange them over the ricotta so some juices drip into the cheese.
8. 8Scatter a hearty handful of the cinnamon oat-almond crunch over each bowl.
9. 9Tear fresh mint leaves over the top for a bright finish that cuts the sweetness.
10. 10Serve immediately so the warm peaches slightly melt into the cool ricotta and the crunch stays crisp.