Ricotta with Fresh Fruit, Honey and Roasted Almonds

, from Issue #39, page 94. September, 2015
Photography Manja Wachsmuth.
    Ricotta with Fresh Fruit, Honey and Roasted Almonds

    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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