Directions

Preheat the grill (or a grill pan) to 400°F.

First, make the lemon thyme honey simple syrup in a small saucepan by combining the honey, lemon juice, lemon zest and thyme sprigs over medium heat. Bring the mixture to a simmer, stirring frequently, until the honey has dissolved into the lemon juice. Remove it from the heat and allow it to cool. 

Then, make the bruschetta directly on the grill. Turn off half of the burners, so the baguettes and peaches can cook on indirect heat. And when you cook them, cook them until they’re seared but not burnt. 

Place the baguette slices on the grates to toast them. Then brush the peaches with extra virgin olive oil, sprinkle them with 1 tablespoon of smoked sea salt and place them flesh-side down on the grill, as well. Close the lid of the grill. For perfect grill marks, rotate the peaches 90 degrees once the flesh gets a good char on it, about 3–5 minutes. Then, cook them for an additional 3 minutes. 

Remove the baguette toasts from the grill, then the peaches. 

While the toast and peaches cool, scrape the Dragone® Whole Milk Ricotta Cheese into a small food processor or blender fitted with a blade, and blitz it together with the lemon-and thyme-infused honey. Taste and add more honey or lemon, as desired. Then, smear the Dragone® Whole Milk Ricotta Cheese mixture on the baguette slices. 

Slice the peaches and place them on top of the Dragone® Whole Milk Ricotta Cheese mixture. Garnish each toast with a sprinkle of chopped pralines, smoked sea salt and lemon thyme leaves. 

Enjoy slightly warm or at room temperature! This is also excellent enjoyed with sparkling wine while dining al fresco. 

¡Buon appetito!