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 ☺
Viognier, Dry Creek Valley
November 10, 2019