Hot Honey Peach and Ricotta Salad

In a bowl, combine the ricotta, lemon zest, olive oil, hot honey, shredded basil, salt, and pepper. Mix well and set aside.

Slice the peaches and set aside.

Roughly chop the tomatoes into chunks and thinly slice the shallot.

In a separate bowl, combine the tomatoes, shallot, whole basil leaves, olive oil, red wine vinegar, salt, and pepper. Toss gently and let marinate.

In a small pan over low heat, warm the hot honey. Add the peach slices, turn off the heat, and toss to coat. Avoid cooking the peaches—just let them absorb the honey. Set aside to cool.

To assemble, spread the ricotta mixture on the bottom of a serving plate. Spoon the marinated tomato salad over the ricotta, then scatter the honey-coated peaches on top. Garnish with extra basil leaves and serve.