As a kid, I lived down the street from a huge peach orchard. I won't lie... a peach or two were stolen on plenty of hot summer days. Juicy and delicious! This salad brings me back and one you will certainly enjoy!
8 oz. good quality whole milk ricotta
A large ripe peach, sliced in 1/4" slices (8 slices)
1/4 cup fresh torn basil leaves
2 tablespoons North Conway Peach White Balsamic
2 tablespoons North Conway Frantoio-Leccino Chile Extra Virgin Olive Oil
Salt & pepper to taste
Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.
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"Oh, you know... nothing fancy, just some TEA ROSE INFUSED OLIVE OIL ICE CREAM!" Don't be fooled by that name. It's really easy to make. It's a beautiful mix of flavors that will leave you wanting another scoop.