Grilled Nectarines with Ricotta and Amaretti are the perfect dessert to round out our simple Mediterranean menu. I don’t remember the first time I had grilled fruit, and I don’t even remember what was grilled. Maybe pineapple? All I know it that peaches and nectarines, like in this Grilled Nectarines with Ricotta and Amaretti are my go to these days. Often, if I’m grilling out, or even heating up the grill pan in doors I throw a couple of stone fruits on before I set to whatever veggie or meat task is at hand. It elevates a simple dessert of plain fruit to the next level. I’m never afraid to make more than I need, becaus. I love Grilled Nectarines with Ricotta and Amaretti for breakfast too. I store the extras in the fridge for a day or two and throw it in salads or eat it plain. Of course this Grilled Nectarines with Ricotta and Amaretti dessert is the very best application with it’s fluffy ricotta and crunchy cookie crumble.

2 nectarines
1 cup ricotta (any milk is fine- skim for healthy, whole for decadent)
1 tablespoon sugar (optional)
other fruit for garnish (I used a fig, raspberries, and blackberries)
2 amaretti cookies (or any other crunchy crumbly cookie- I like amaretti because of the almond flavor but ginger snaps are nice too)

Wash, halve, and hull the nectarines. If the pit breaks (mine did), a melon baller is a good tool to use to get the pit out without cutting the fruit in half. Grill the nectarines. Whip the sugar into the ricotta. Place the nectarines on a plate. Top with the ricotta. Garnish with other fruit. Break the cookie over the top. You should probably serve this one with a fork and a knife.