Grilled Peach and Roasted Tomato Bruschetta with Ricotta

Bread and cheese may possibly be the best combination of comfort food in all time. I never thought I would like fruit in my meals but I decided this summer that I would try grilled peaches with a cheese and baguette. I started with the bakery and picked up a round loaf of Tuscan rustic bread. Next I chose some peaches, tomatoes from my garden, along with some fresh oregano and parsley. Next, I decided on whole milk ricotta. I chose Maplebrook brand, made in Vermont. I have purchased a few of their other cheeses while at the Farmer's Market in Rutland, VT.

First, peaches or nectarines, both will work. Slice on the thinner side and toast or grill plain.

Turn oven or toaster oven on to 400 degrees for the tomato's or  put tomato's on aluminum foil and place on grill until soft. Add olive oil to saturate tomato's.

Next, drizzle olive oil on the sliced baguette and toast or grill until light or medium crispy.

Spread ricotta cheese onto baguette and arrange herbs on the cheese.

Peaches should grill or toast for about 5 to 8 minutes depending on thickness. When ready take off grill and arrange on top of cheese baguette and savor.

INGREDIENTS

Two peaches or nectarines
Half lb. tomato's
Olive oil
Whole milk ricotta cheese
Bread loaf or baguette or any type
Fresh herbs