Grilled Peaches with Cashew Cream on Toast

This recipe is inspired by one of my favorite things in life: the combination of fruit, cheese, and honey. You can use whole-milk ricotta for this, but since I try to reduce my dairy intake, I have included a recipe for a savory cashew cream. MAKES 4 SERVINGS

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Brush the cut sides of the peaches with the olive oil. Heat a cast-iron pan over medium-high heat. Place the peaches cut side down in the pan and cook until caramelized and slightly softened, about 3 minutes. Transfer the peaches onto a plate.

Step 2

2 Spread the cashew cream over the toasted bread. Top with the peaches and a drizzle of honey. Pick the thyme leaves from the stems and let them fall on top of the peaches. Finish with pepper. Serve while the peaches are warm.

Step 3

1 Put the cashews in a medium bowl, cover with cold water, and soak in the refrigerator overnight.

Step 4

2 Drain the cashews and transfer them to a high-speed blender. Add the 3 tablespoons water, lemon juice, and salt. Process until smooth and creamy.

Step 5

Stop to scrape the sides with a spatula, then process again. You can add another tablespoon of water if the cream is too thick. Transfer to an airtight container and refrigerate for up to 1 week.