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.
This Recipe Features
Sardines with Preserved Lemon (3-Pack)
$32.00
