Ricotta with Peach, Basil and Lemon
Makes 1 serving

INGREDIENTS
80 g Ricotta
1 medium, about 130 g Peach
1 tsp, about 7 g Honey
A little, grated Lemon zest
Four or five leaves, torn Fresh basil
A grind Black pepper
A pinch Salt

METHOD
1. Beat the ricotta with the lemon zest and a pinch of salt until smooth, then spread it in a swoosh across a small plate.
2. Halve the peach around the stone, twist the halves apart, lift out the stone and slice each half into thin wedges.
3. Lay the peach over the ricotta, tear the basil over, grind on pepper and drizzle the honey over everything.

Contains milk.

RECIPE NOTES
A peach that gives slightly when pressed at the stalk end is ready. A hard one is worth ten minutes in a dry pan cut side down instead; the sugars caramelise and it makes a different dish.
Basil and peach is an odd pairing on paper and a good one on the plate. Mint works if basil is the problem.

Full recipe: https://www.getfuel8.com/recipes/ricotta-peach-basil-lemon
