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Peaches, Fresh Leaf Basil Oil, Balsamic Pearls, Ricotta & Rocket 5.jpg

Peaches, pitted Nocellara, Fresh Leaf Basil Oil & Balsamic Pearls

Prep 20 minutesCooking 04 people

Simple, quick and easy but still impressive to dinner guests, this dish makes the most of peaches when they are in season coupled up with a few choice ready-to-use ingredients, all of which bring bold flavours to the plate. If the peaches are lacking in flavour or under ripe, grilling them on a BBQ or hot pan will help to release a bit more of their magic



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Side Dish



6 ripe peaches

20 Pitted Nocellara Olives

4 tbsp Fresh Leaf Basil Oil

2 tsp Balsamic Pearls

200g ricotta

60g rocket

Sea salt and freshly ground black pepper


  1. Slice each peach in half using a small knife, going around the stone from top to bottom. Twist the peach between your hands to separate the 2 halves.
  2. Remove the stone then cut each peach into small wedges, or any other shape you prefer.
  3. Divide between the 4 plates.
  4. Next dot the ricotta over the peaches and then season each plate with sea salt and black pepper.
  5. Then, divide between the plates and add the olives and then the balsamic pearls
  6. Scatter the rocket over the top and then drizzle the basil oil over everything.

Included in this Recipe

Extra Virgin Basil Infused Oil

Extra Virgin Basil Infused Oil

Extra Virgin Oil infused with dried basil

Balsamic Pearls

Balsamic Pearls

Tiny jelly-enclosed spheres of Balsamic vinegar that explode with flavour when you bite into them.