Tomato Peach Salad with Ricotta

• Bake the almonds in an oven for about 6-7 minutes until they turn light golden.
• Cut the bottoms of tomatoes and peaches in the form of an “x” and boil the water in a saucepan.
• Boil the peaches for a minute until the skin starts to peel back.
• And repeat the same with tomatoes for 15 seconds and set them aside.
• Add the basil leaves to the saucepan and boil them for 15 seconds until they are bright green.
• Add these leaves to the blender along with olive oil, ¼ tsp of kosher salt and ¼ tsp of ground pepper.
• Peel the tomatoes and peel the peaches and pit them and slice both the peaches and tomatoes into ½ inch slices.
• On a serving platter, spread the basil puree and add peaches and tomatoes on top of it and sprinkle the lemon juice on them and add the ricotta cheese on top.
• Sprinkle ¼ tsp of ground pepper and ¼ tsp of salt. Garnish with roasted almonds and basil leaves. Serve and enjoy!

Trivia

• The French originally thought of tomatoes as an aphrodisiac which is why they had named it “pomme d’armour” which means “love apple”.
• Peaches are the third most popularly grown fruit in America! Peaches are classified as “drupes”, which mean “fruits with a hard stone”.