Peach & Date Ricotta Dip

INGREDIENTS:

For the Salsa:

• 4 slightly ripe peaches (not mushy), sliced
• 2 tbsp Botticelli Chef Select Cooking EVOO, divided
• 1/3 cup chopped dates
• 1/4 cup toasted pistachios, roughly chopped
• 1/3 cup chopped fresh basil
• Zest + juice of 1/2 lemon
• 2 tbsp honey + a big pinch of crushed red pepper flakes (warmed together 30 seconds to infuse)
• Salt to taste

For the whipped goat cheese:

• 8 oz goat cheese
• 1/2 cup ricotta
• 1 tbsp Botticelli Chef Select Finishing EVOO
• Juice of 1/2 lemon
• Pinch salt + cracked black pepper

For Serving:

• Sliced baguette

PREPARATION:

1. Heat a sauté pan over medium-high. Add 1/2 tbsp Botticelli Cooking EVOO and cook the peaches on both sides in batches for about 1 minute per side. Remove and chop into bite-sized pieces. 
2. Warm the honey and red pepper flakes together for 30 seconds so the heat infuses. 
3. Add the peaches to a bowl with the dates, pistachios, basil, thyme, lemon zest + juice, remaining olive oil, and the chili honey. Add a pinch of salt and toss. 
4. Brush bread with Botticelli Finishing EVOO and toast in the oven. 
5. Add goat cheese, ricotta, olive oil, lemon juice, salt, and pepper to a mixing bowl and use a hand mixer to whip until smooth. 
6. Plate the goat cheese, top with the salsa, and finish with an extra drizzle of olive oil.

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