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Grilled Stone Fruit with Cottage Cheese

Ingredients: (serves 2 entrees or 4 appetizer)

  • 2 peaches, pitted & quartered

  • 2 nectarines, pitted & quartered

  • 2 apricots, pitted & halved

  • 1 sourdough baguette, sliced

  • 2 tablespoons olive oil

  • 2 teaspoons honey

  • 1 teaspoon lemon juice

  • 1 large (2 small) heirloom tomato

  • 1 cup Good Culture Cottage Cheese

  • ¼ cup loosely packed fresh basil, torn

  • Flaky sea salt and black pepper, to taste


  1. Preheat the grill or a grill pan. Add the fruit and bread to the grates, and leave for 2-4 minutes, or until fruit is caramelized and bread has toasted grill marks. 

  2. Meanwhile, whisk together the olive oil, honey, and lemon juice. Set aside.

  3. When ready to serve, arrange a large platter or two entree plates with the grilled fruit, bread, and sliced tomatoes.

  4. Dollop the cottage cheese around the salad, sprinkle with torn basil, and drizzle with the dressing. Garnish with flaky salt and pepper, to taste.