Whipped Ricotta Toast with Sardines, Peaches, Basil and Balsamic Vinegar

Recipe by Audrey

Serves 1-2

Cook Time 15 minutes

A toast that tastes like August in the Mediterranean — minus the airfare. Fluffy whipped ricotta meets sweet summer peaches, salty preserved lemon sardines (courtesy of Fishwife, obviously), and fresh basil. A splash of balsamic and a little lemon zest seal the deal. Bright, creamy, salty-sweet perfection!

This Recipe Features:

Sardines with Preserved Lemon (3-Pack)

$32.00

A toast that tastes like August in the Mediterranean — minus the airfare. Fluffy whipped ricotta meets sweet summer peaches, salty preserved lemon sardines (courtesy of Fishwife, obviously), and fresh basil. A splash of balsamic and a little lemon zest seal the deal. Bright, creamy, salty-sweet perfection!

This Recipe Features:

Sardines with Preserved Lemon (3-Pack)

$32.00

Ingredients

• 1 tin Fishwife Sardines with Preserved Lemon
• 10 oz whole milk ricotta
• 2-3 slices of toasted bread
• 1 peach, pitted and sliced
• 10 - 15 basil leaves
• Balsamic vinegar
• 1 lemon
• flaky salt and black pepper

Directions

Add the ricotta and a pinch of salt to a small blender. Blend, scraping the sides down as needed, until you have a smooth, whipped consistency.
Add the whipped ricotta to a piping bag and pipe the ricotta on each toasted bread slice.
Layer the ricotta with peach slices, chunks of sardine, and basil leaves. Season with flaky salt and black pepper.
Drizzle lightly with balsamic vinegar. Microplane lemon zest on top to taste and serve immediately.