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.
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!
