Ingredients
- 3 tablespoons sliced almonds
- 4 ripe but firm yellow peaches
- 4 tomatoes, preferably a mix of large heirloom tomatoes
- 2 cups fresh basil leaves, plus small leaves, for garnish
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 6 tablespoons ricotta cheese
Directions
- Preheat the oven to 350 degrees F.
- Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool. Bring a medium saucepan of water to a boil.
- Cut an “x” in the bottoms of the peaches and tomatoes.
- Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boiling for about 15 seconds. Set aside.
- Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
- Peel and pit the peaches; peel the tomatoes. Cut both into 1/2-inch slices.
- Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top. Sprinkle with the lemon juice and dollop the ricotta on top. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the toasted almonds, garnish with whole basil leaves and serve.
Nutrition facts
Calories 102 calorie Total Fat 4 grams Saturated Fat 1.5 grams Cholesterol 8 milligrams Sodium 124 milligrams
Nutritional Analysis Per Serving
Carbohydrates 15 grams Dietary Fiber 3 grams Protein 4 grams Sugar 11 grams
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