| Servings | serves |
Ingredients
- 1 bunch Basil Leaves picked
- 1/3 cup Extra Virgin Olive Oil
- 100 grams Ricotta Cheese
- 120 grams Goat’s Feta Cheese
- 8 slices Sourdough Baguette cut slightly diagonally
- 4 slices Prosciutto
- 3 Peaches cut into wedges
- Black Pepper to serve
Ingredients
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Instructions
- To make basil oil, place basil leaves in a heatproof bowl, cover with boiling water and stand for 30 seconds. strain leaves and plunge into a bowl of iced water. Drain and squeeze. Press between paper towels until dry.
- Process basil leaves and olive oil in a small food processor until leaves are finely chopped. Line a sieve with muslin and place over a bowl. Pour basil mixture into sieve and leave for 30 minutes to filter. Gather muslin and squeeze out remaining oil from pulp. Discard solids.
- Combine ricotta and three quarters of goat's cheese. Char-grill or toast bread and spread with cheese mixture. Tear prosciutto into strips and wrap around peach wedges. Place on toast and crumble over remaining goat;s cheese. Drizzle with basil oil. Season with freshly ground black pepper.
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