Salad with tomatoes, peaches and ricotta

Ingredients:

• 3 tablespoons chopped almonds
• 4 ripe, firm yellow peaches
• 4 tomatoes, preferably a mix of non-hybrid varieties
• 2 cups fresh basil leaves + small leaves for serving
• 2 tbsp. l. olive oil
• 1 tbsp. freshly squeezed lemon juice
• 6 tablespoons ricotta

Preparation:

1. Preheat oven to 175°C. Place the almonds on a baking sheet and bake until light golden brown, 6-8 minutes. Set aside to cool.
2. Bring a medium saucepan of water to a boil. Make a cross-shaped slit in the bottom of each peach and tomato. Carefully lower the peaches into the boiling water and simmer until the skins begin to separate, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, immersing them in boiling water for 15 seconds.
3. Add the basil to the boiling water and cook until wilted and bright green, about 15 seconds. Transfer to a blender with a slotted spoon and puree until smooth. With the blender running, pour in the olive oil and add 1/4 teaspoon each of salt and black pepper.
4. Peel and pit the peaches; peel the tomatoes. Cut everything into 1 cm thick slices.
5. Spoon the basil puree onto a serving platter. Arrange the peaches and tomatoes on top. Drizzle with lemon juice and top with a spoonful of ricotta. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sprinkle with toasted almonds, garnish with whole basil leaves, and serve.