Snack

Ricotta with Peach, Basil and Lemon

Name: Ricotta with Peach, Basil and Lemon
Prep time: 5 min
Total time: 5 min
Yield: 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

A ripe peach cut over lemony ricotta with torn basil, black pepper and honey. Summer in a bowl for 194 kcal.

Calories: 194kcal
Protein: 9g
Fat: 9g
Carbs: 20g

Per serving, makes 1. 5 minutes of work. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Ricotta80 g
Peach1 medium, about 130 g
Honey1 tsp, about 7 g
Lemon zestA little, grated
Fresh basilFour or five leaves, torn
Black pepperA grind
SaltA pinch

Method

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

Worth knowing

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.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.