Peaches, pitted Nocellara, Fresh Leaf Basil Oil & Balsamic Pearls
Prep: 20 minutes
Cook: 0 minutes
Cook: 0 minutes
Easy
Serves 4 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
Ingredients
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6 ripe peaches
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20 Pitted Nocellara Olives
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4 tbsp Fresh Leaf Basil Oil
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2 tsp Balsamic Pearls
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200g ricotta
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60g rocket
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Sea salt and freshly ground black pepper
Method
- Step 0: 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.
- Step 1: Remove the stone then cut each peach into small wedges, or any other shape you prefer.
- Step 2: Divide between the 4 plates.
- Step 3: Next dot the ricotta over the peaches and then season each plate with sea salt and black pepper.
- Step 4: Then, divide between the plates and add the olives and then the balsamic pearls
- Step 5: Scatter the rocket over the top and then drizzle the basil oil over everything.