Cut nectarines into thin (2cm) slices, place on a hot grill or non-stick fry pan and cook for roughly 2 min on each side or until chargrilled marks appear.
Place ricotta, cream cheese, maple syrup and vanilla in a blender and blend until well combined.
Place chargrilled nectarines on a serving plate and drizzle the ricotta mixture over the nectarines. Sprinkle with almonds and serve!