Ingredients
250 g Ricotta
3 tbsp Greenleaf EVOO
Pinch of salt
1 Peach, sliced
½ cup Pistachios, chopped and lightly roasted
1 tsp Thyme leaves
1 Sprig sage, leaves only
Drizzle of honey
Directions
1
Heat 3 tbsp of olive oil in a pan over medium heat. Add the sage leaves and cook until crispy. Transfer to a paper towel-lined plate.
2
Spread the ricotta onto a serving plate. Top with peach slices, pistachios, and thyme.
3
Drizzle with honey and garnish with crispy sage.
4
Serve with warm, toasted bread.
Ingredients
Ingredients
250 g Ricotta
3 tbsp Greenleaf EVOO
Pinch of salt
1 Peach, sliced
½ cup Pistachios, chopped and lightly roasted
1 tsp Thyme leaves
1 Sprig sage, leaves only
Drizzle of honey