We’ve been invited to a Farm-to-Table cook-out this weekend and I was asked to bring dessert. The truth is … I’m not not a big dessert fan. I prefer to enjoy my calories with an appetizer, simple flavorful entree and end the meal with a piece of dark chocolate. Now, that is a heavenly meal!
However, I want to wow my friends with a seasonal, Farm-to-Table dessert. So, I turned to my culinary heros – The Barefoot Contessa and Martha Stewart for inspiration. The options have been narrowed down to … The Contessa’s Peach, Raspberry Crisp or Martha’s Stone Fruits with Honey drizzled Soft Cheeses. Yum, either one will be a winner!
1/2 cup blanched whole almonds
2 tablespoons almond oil or extra-virgin olive oil
4 ounces fresh goat cheese, room temperature
4 ounces fresh ricotta cheese
Assorted stone fruits, such as 2 sliced nectarines, 2
halved or whole small red or yellow plums, 16 white or red cherries
3 tablespoons wildflower or orange-blossom honey
Directions: 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.