8 oz. good quality whole milk ricotta
A large ripe peach, sliced
1/4 cup fresh torn basil leaves
2 tablespoons Peach White Balsamic Vinegar
2 tablespoons Arbequina EVOO
salt & pepper to taste
Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta, and basil 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.