Peaches with Ricotta, Rosemary and Honey

I am sure you all have tasted dry, bland peaches before. I always feel a tiny bit nervous when I am picking peaches out at the grocery store. It always seems a bit like a toss up whether I will bring home a bag of treasure or duds. Of course there is Frog Hollow Farms, which as far as I can tell seems to be completely immune to the fate of dry, lifeless peaches. But I can only find those little gems when I am visiting San Francisco, and they are a bit pricey. My favorite regionally local producers of peaches here in northern california are Chaffin Family Orchards, Sunsmile Farms and Bierwagens. Organic peaches grown by local farmers! Yesterday I picked up some of these peaches and they were bursting with flavor and sweet juice. And, of the many ways to eat peaches (canned, frozen, blended, straight, pies, cobblers, jams, compotes, chutneys, salsas!) I have added one more. Hope you like it as much as we did at dinner last night! Not a new dish, but I simplified it by keeping the peach raw and soaking the rosemary in olive oil to soften it.



Peaches with Ricotta, Rosemary and Honey

3 med. peaches
1 cup fresh whole milk ricotta room temperature
1 tbls honey
1/4 cup extra virgin olive oil
salt
1 tbls rosemary chopped
lemon zest

Place rosemary in olive oil and let sit for 30 minutes.
Slice 6 pieces of zest off of lemon and cut into 1 inch pieces.
Slice peaches into 1inch slices.
Spread ricotta onto a serving platter. Try to spread ricotta about 1/2 inch thick and 6 inches round. Place peaches on ricotta, and drizzle honey on top.
Spoon rosemary out of olive oil and scatter on top of peaches. Top with pinch of sea salt and lemon zest. This dish is best at room temperature.