- 8 ounces goat cheese or good quality whole milk ricotta or fresh mozzarella
- large ripe peach, cut in 1/4″ slices (8 slices)
- 1/4 cup fresh torn basil leaves
- 2 tablespoons robust Saporito Extra Virgin Olive Oil
- sea salt & fresh-ground pepper to taste
Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Drizzle olive oil over peaches and cheese. Season with sea salt and pepper and scatter top with fresh basil leaves. DELISH.