Grilled Peaches with Point Reyes Toma
4 ripe peaches, halved and pitted
½ cup shredded Point Reyes Toma
¼ cup chopped toasted almonds
1 tablespoon honey
Heat grill to medium-high heat. Place peaches, flesh side down, on open grill and cook just until flesh becomes caramelized and marked. Top with shredded Toma, close grill lid, and cook a bit longer until cheese melts. Serve topped with toasted almonds and honey.
These are great as an appetizer or served alongside and arugula salad.