Summer Peach Caprese Salad

August 16, 2018 Sten Poludniak

8 oz. good quality Whole Milk Ricotta
A large Ripe Peach, sliced in 1/4" slices (8 slices) - We like to use our local Okanagan Peaches
1/4 cup fresh torn Basil Leaves
2 tablespoons Olivia's Ripe Peach Balsamic
2 tablespoons Olivia's Single Varietal EVOO of your choice
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 ripe peach 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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