Ingredients
For the Herb Ciabatta
1 Ciabatta loaf, sliced horizontally
2 tbsp unsalted butter, softened
1 tbsp fresh parsley, chopped
½ tsp salt
For the Ricotta and Peach Plate
1 peach
2 tsp unsalted butter
1 fresh sage leaf (optional)
5 tbsp ricotta cheese
3 Campari tomatoes (or 6 cherry tomatoes), quartered
½ small red onion, cut into strips
1 tsp fresh mint, chopped
1 tbsp fresh basil, chopped
1 tsp lemon zest
2 tsp lemon juice
1 tsp honey
1 tsp black pepper (optional)
2 tsp olive oil
1 tsp flaky salt
1 tbsp sliced toasted almonds
Directions
Step 1
Make the Herb Ciabatta
Step 2
Preheat the oven to 425°F.
Step 3
Mix the butter, salt, and parsley until well combined.
Step 4
Slice the ciabatta loaf lengthwise and then spread the herb butter evenly.
Step 5
Bake for about 10-15 minutes.
Step 6
Prepare the Peaches
Step 7
Slice the peach.
Step 8
Place a small pan over medium heat and add butter and sage. Once the butter has melted, add the peach slices and cook for about 2 minutes, then turn them over until they are lightly caramelized.
Step 9
Assemble the Plate
Step 10
On a large plate, spread the ricotta cheese evenly and sprinkle with lemon zest.
Step 11
Scatter the tomatoes and onion strips across the ricotta.
Step 12
Add the cooked peaches, mint, and basil.
Step 13
Season with salt, black pepper, lemon juice, and drizzle with olive oil and honey.
Step 14
Top with sliced toasted almonds and serve with the warm herb ciabatta.
