Ricotta with Fresh Fruit, Honey and Roasted Almonds
Photography Manja Wachsmuth.
Serves: 6
INGREDIENTS
250 grams firm ricotta (we used Clevedon Valley Buffalo Company)
selection of fresh seasonal fruit such as nectarines, strawberries, cherries and white peaches
½ cup skin-on almonds, roasted
mint leaves
well flavoured liquid honey
METHOD
Place the ricotta on a serving platter. Slice the stone fruit into wedges and cut any large strawberries in half. Arrange all the fruit, the almonds and mint leaves around the ricotta and drizzle generously with honey.
Cook’s tip: The ricotta is also delicious served with fresh figs when in season.
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