8 oz good quality whole milk ricotta
A large ripe peach, slived in 1/4″ slices (8 slices)
1/4 cup fresh torn basil leaves
2 tbsp D’Avolio Peach White Balsamic
2 tbsp D’Avolio EVOO
Salt and pepper to taste
Arrange the sliced peached on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the D’Avolio olive oil with the D’Avolio Peach balsamic vinegar and drizzle the peaches and ricotta with dressing. Season with salt and pepper. Scatter fresh basil leaves over the peaches.