Whipped ricotta, nectarine, pistachio

An encapsulation of Americana spring, of fresh blooms and delicate details — this dish walks a line between being sweet and savoury.

Imagined to be enjoyed with toast, crackers, fruit and cheese, as you soak in the spring sunshine and witness everything around you blossom.

Ingredients:

500g ricotta

1 tbsp honey

pinch of salt

2 nectarines, yellow and/or white

1 tbsp white balsamic

squeeze of fresh lemon juice

handful of pistachio, crushed

2 tsp extra virgin olive oil

optional: edible flowers

Method:

Macerate the nectarines: Slice nectarines into thin slices and add to a mixing bowl. Dress with lemon juice and white balsamic and toss gently to coat. Leave to macerate for 10-15 minutes.

Whip the ricotta: add ricotta, honey and salt to a mixing bowl and whip using an electric hand mixer for 1-2 minutes, or until fluffy. Keep in the fridge until ready to use.

Make a dressing: tilt the bowl containing nectarines to the side so the juices flow to one side and grab a spoonful of nectarine juice and add to a small bowl. Drizzle in olive oil and mix to combine.

To plate: add whipped ricotta to the plate, piling it high. Using the back of a spoon, smear it around leaving a pillow for the nectarines to lay on. Roughly fan out the nectarines 2-3 slices at a time, keeping them centered. Spoon the dressing over the nectarines. Sprinkle crushed pistachios in between pockets of nectarines, followed by edible flowers, if using.

Enjoy with toast, crackers, fruit, cheese, wine, sunsets, etc!