Directions

1. Add the ricotta to a food processor along with a pinch of salt, 3 tablespoons of olive oil, and the zest of one lemon.
2. Blitz until smooth and creamy.
3. Check the seasoning—add more salt if needed.
4. If the mixture is too thick, add a little milk to loosen it to the consistency of whipped cream.
5. Once you’re happy with the taste and texture, transfer the ricotta to an airtight container and refrigerate until ready to serve.
6. When ready to serve, slice the peaches nicely and place them in a bowl.
7. Dress the peaches with a little olive oil and a sprinkle of flaky salt.
8. Add a generous scoop of the whipped ricotta to the bottom of a serving dish.
9. Top with the fresh peaches and sprinkle over toasted hazelnuts.
10. Drizzle with good quality balsamic vinegar.
11. Garnish with fresh herbs like mint and nasturtium leaves.
12. Serve with fresh focaccia and enjoy!