The snack edit 708

Ricotta with Peach, Basil and Lemon

Make ricotta with peach, basil and lemon, from the first ingredient to the finished dish.

1 serving · 7 ingredients · 3 steps

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Ricotta with Peach, Basil and Lemon, plated and ready to serve. — The finished recipe. Ricotta with Peach, Basil and Lemon

Ingredients 1 to 6 for ricotta with peach, basil and lemon arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for ricotta with peach, basil and lemon arranged separately on a dark worktop. — Ingredients 7 to 7. A pinch Salt

Ricotta with Peach, Basil and Lemon, preparation step 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. — Step 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.

Ricotta with Peach, Basil and Lemon, preparation step 2: Halve the peach around the stone, twist the halves apart, lift out the stone and slice each half into thin wedges. — Step 2. Halve the peach around the stone, twist the halves apart, lift out the stone and slice each half into thin wedges.

The finished ricotta with peach, basil and lemon. — Step 3. Lay the peach over the ricotta, tear the basil over, grind on pepper and drizzle the honey over everything.

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