This is summer on a plate. Silky whipped ricotta, juicy peaches, crunchy hazelnuts, and a hit of balsamic to bring it all together. It’s fresh, it’s fancy (but secretly so easy), and it’s best eaten with torn pieces of warm focaccia.
Whipped ricotta, peaches, hazelnuts and balsamic
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Category
Dinner
Servings
4
Prep time
15 minutes
Cook time
0 minutes
This is summer on a plate. Silky whipped ricotta, juicy peaches, crunchy hazelnuts, and a hit of balsamic to bring it all together. It’s fresh, it’s fancy (but secretly so easy), and it’s best eaten with torn pieces of warm focaccia.
Ingredients
- 300g ricotta
- pinch of salt
- 3 tbsp olive oil (plus extra for dressing)
- zest of 1 lemon
- milk (optional, to adjust consistency)
- fresh peaches
- flaky salt
- toasted hazelnuts
- good quality balsamic vinegar
- fresh herbs (e.g., mint, nasturtium leaves)
- fresh focaccia (for serving)
Directions
Add the ricotta to a food processor along with a pinch of salt, 3 tablespoons of olive oil, and the zest of one lemon.
- Blitz until smooth and creamy.
- Check the seasoning—add more salt if needed.
- If the mixture is too thick, add a little milk to loosen it to the consistency of whipped cream.
- Once you’re happy with the taste and texture, transfer the ricotta to an airtight container and refrigerate until ready to serve.
- When ready to serve, slice the peaches nicely and place them in a bowl.
- Dress the peaches with a little olive oil and a sprinkle of flaky salt.
- Add a generous scoop of the whipped ricotta to the bottom of a serving dish.
- Top with the fresh peaches and sprinkle over toasted hazelnuts.
- Drizzle with good quality balsamic vinegar.
- Garnish with fresh herbs like mint and nasturtium leaves.
- Serve with fresh focaccia and enjoy!
