Serves: 4
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
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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 quarter and arrange on top of 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.
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