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.


  • 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


  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.

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