New This Month

Stone Fruits with Honey-Drizzled Soft Cheeses and Toasted Almonds


A light cheese-and-fruit course is a lovely way to end a meal. Look for fresh ricotta in Italian and specialty markets.

  • Servings: 4

Source: Martha Stewart Living, July 2007


  • 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


  1. 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.

  2. 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.

Reviews Add a comment

  • MS12137482
    21 SEP, 2013
    Been making this since it first ran in print! Best enjoyed on the patio during summer's peak of stone fruit with a glass of Sauterne.