Sliced Local Peach with Fresh Ricotta

Pair with the 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 ☺