Nectarine And Ricotta Stack - A Riff On Caprese
- 1 Nectarine, washed, cut in half and pit removed
- 1-2 heirloom tomatoes, depending on how large they are (optional)
- 125g 'good' ricotta cheese
- 1 -2 teaspoons microplaned lemon peel
- Pesto, loosened with some olive oil to form a sauce
- 1/2 - 1 teaspoon pink peppercorns, crushed
- Basil leaves, to garnish
- Slice the nectarines (and tomatoes if using) into 8 slices each and set aside. In a small bowl, mix the ricotta and the lemon zest together.
- To assemble, set out two plates. Place some pesto on each plate, followed by a nectarine slice (and tomato), sprinkle some ricotta cheese over the top, drizzle some pesto and repeat till a 3-4 layer tower is constructed. Repeat on the second plate.
- Garnish with the crushed pink peppercorns and the basil leaves and finish with a drizzle of pesto. Serve with a crisp white. Applaud the goodness of (God) and the summer. (And forget that my attempts at ricotta, sorry queso blanco failed - this wasn't ricotta from whey, but rather whole milk and so I dare not call it that!)
nectarine, tomatoes, ricotta cheese, lemon peel, olive oil, pink, basil
Taken from food52.com/recipes/13207-nectarine-and-ricotta-stack-a-riff-on-caprese (may not work)