Stone Fruits with Almonds, Chèvre, Ricotta and Honey

Sophisticated yet simple, this recipe combines the rich textures of ricotta and goat cheese with the sweetness of peaches, nectarines or other stone fruits and honey.


  • ½ cup blanched whole almonds
  • 2 tablespoons almond oil or extra-virgin olive oil
  • 4 ounces fresh goat cheese, room temperature (try Idyll Farms cheese from Northport)
  • 4 ounces fresh ricotta cheese
  • Assorted locally grown stone fruits, such as 2 sliced nectarines, 2 halved or whole small red or yellow plums, 2 peaches, 16 white or red cherries
  • 3 tablespoons wildflower or orange-blossom honey (try Food for Thought’s Wild Star Thistle Honey)


Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil. Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese.