Grilled Honey-Nectarine Ricotta Toast

1. Preheat an outdoor grill for medium-high heat and lightly oil grate.

2. Drizzle 1 teaspoon olive oil onto a small plate. Place nectarine wedges on the plate and cover all sides with oil. Brush both sides of bread with 2 tablespoons olive oil.

3. Place nectarines onto the hot grate and grill 1 to 2 minutes per side; remove to a plate. When nectarine wedges have cooled slightly, cut each wedge in 1/2 lengthwise so you now have 16 pieces.

4. Place bread slices onto the hot grate and cook until grill marks appear and bread is toasted, about 1 minute per side; remove to a plate.

5. Spread ricotta cheese onto each slice of toast. Arrange 8 nectarine slices onto each toast and top with almonds. Sprinkle with mint and drizzle with honey. Cut each toast in half and serve.

Cook's Notes:

Depending on the spacing of your grill grates, you may wish to use a grill topper or pan.

You can use peaches instead of nectarines.

This can also be made in a cast iron grill pan on the stove if you don't have an outdoor grill.