Grilled Peaches with Point Reyes Toma
4 ripe peaches, halved and pitted
1/2 cup shredded Point Reyes Toma
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 alongside an arugula salad with your favorite dressing & toasted almonds. Or as an appetizer -- simply place peaches on a platter, drizzle with honey and top with toasted almonds.