Food & Cooking Recipes Breakfast & Brunch Recipes Stone Fruits with Honey-Drizzled Soft Cheeses and Toasted Almonds 5.0 (2) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 A light cheese-and-fruit course is a lovely way to end a meal. Look for fresh ricotta in Italian and specialty markets. Ingredients ½ 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. Rate it Print