Ingredients:
4, firm, ripe nectarines, de-pipped and halved
½ cup ricotta cheese
Finely chopped parsley
Grated peel of 1 small lemon
Olive oil, salt and milled pepper
8 slices ciabatta, toasted
Balsamic glaze
Salt and milled pepper
Few handfuls watercress or wild rocket
olive oil, salt and pepper
Method
Heat a griddle pan until smoking hot.
Place nectarines (or peaches) cut side down and cook until griddle lines appear. Remove and set aside.
Mash ricotta with parsley and lemon. Add a splash of olive oil and season to taste.
Top ciabatta toasts with ricotta, slice nectarines into a quarter and arrange on top of the ricotta.
Drizzle with ricotta glaze, top with leaves and finish with a drizzle of olive oil and a dash of seasoning.
Recipe by Justine Drake.
For more inspiration visit www.juicydelicious.co.za
