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

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

Ingredients

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.

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