For the cheese:
1 cup fresh ricotta, mascarpone or goat cheese
1 Tbsp. local honey or maple syrup
1 Tbsp. fresh basil, mint or thyme (finely chopped)
1 tsp. orange or lemon zest, grated
1/2 tsp. grated ginger
For the fruit:
Stone fruits (medium-ripe peaches, plums or apricots), mangoes, fresh figs or pineapple
1 Tbsp. olive oil
To prepare cheese, add honey or maple syrup to cheese. To further impress, add optional add-ins to the cheese before whipping. Whip with fork or electric mixer. Rest in fridge for at least 30 minutes.
Cut stone fruits or figs in half. Remove pit from stone fruits. If using mangoes, cut into ó inch thick slices. Cut pineapple into rings. Brush fruit lightly with olive oil (cut sides only for figs and stone fruits).
Grill fruit (cut side down) over medium-high heat for 2–4 minutes or until softened and slightly charred. Transfer to plate and let cool, cut sides up. Top fruit with dollop of cheese mixture, serve fruit warm or room temperature.
TIP! For a vegan version, serve grilled fruit with coconut yogurt or vegan vanilla ice cream