Sliced Local Peach with
Fresh Ricotta,
Meyer Lemon Olive Oil,
Fresh Basil and Sea Salt
Pair with the 2009 viognier, Dry Creek Valley
Fresh Ricotta,
Meyer Lemon Olive Oil,
Fresh Basil and Sea Salt
Pair with the 2009 viognier, Dry Creek Valley
-Sliced Peach
-Smear of Fresh Ricotta
-Drizzle a small amount of Meyer Lemon Olive Oil (available for purchase in the tasting room)
-Sea Salt
-Basil Chiffonade
To serve:
Slice the peach, smear about a ½ of a tablespoon (more or less depending on preference) of the fresh ricotta, drizzle a bit of the Meyer Lemon Olive Oil, a tiny pinch of sea salt and top with the fresh basil.
There is no “technical” way of doing this. All of the flavors meld incredibly well together.
And of course… enjoy ☺
