Fresh ripe peaches during the summertime are juicy and delicious. On a hot summer day, this recipe makes for a perfect appetizer or a light lunch. Serve it with a cold glass of Chardonnay or Sauvignon Blanc, and you have the makings of a delectable summer treat to help you beat the heat.

 

Yield 2 servings

 

⅓ cup whole milk ricotta 

1 peach

½ cup of hazelnuts, toasted and skinned

¼ cup raw honey

2 springs fresh basil 

 

Preheat the oven to 350℉. Place the hazelnuts on a baking sheet and bake for 10 minutes. Remove the nuts from the baking sheet and place them in a clean towel and wrap them up to cool. Once cool, rub the hazelnuts in the towel to remove the skins. Roughly chop the hazelnuts.

 

Slice the peach in half. Remove the pit. Slice each half into four or five slices. 

 

On a platter place the slices of peaches and the scoop of ricotta. Drizzle the honey over the peaches and the ricotta. Sprinkle the hazelnuts on top and garnish with the sprigs of basil.

 

Just Salt It, and enjoy!