Ingredients
1/2 cup blanched whole almonds
2 tablespoons almond oil or extra-virgin olive oil
4 ounces fresh goat cheese, room temperature
4 ounces fresh ricotta cheese
Assorted stone fruits, such as 2 sliced nectarines, 2 halved or whole small red or yellow plums, 16 white or red cherries
3 tablespoons wildflower or orange-blossom honey
Preparation
Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil.
Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese.
