This Peach and Arugula Ricotta Bowl is a sweet and savory summer dish made with creamy ricotta, fresh peaches, arugula, sliced almonds, and prosciutto.
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You know when you make an eggplant Parmesan and end up with leftover ricotta cheese in the container? Aside from stirring it into pasta, spooning it on top of pizza, or freezing it (which changes the texture), I was stumped for ideas on how to use up that last bit.
But I recently decided to try ricotta with peaches – kind of like cottage cheese- and now I’m buying ricotta just for this purpose alone!
Peach and ricotta cheese bowls have become my new favorite way to eat ricotta. I could basically eat these bowls as any meal. I mean, it’s a bowl of creamy cheese with a combination of sweet and savory toppings. What’s not to love?!
While your average container of ricotta cheese would do, I totally suggest splurging and getting the good stuff. Good, whole milk ricotta makes such a difference! I like to get local ricotta from Whole Foods or a container of Bellwether Farms ricotta.
Peach and Arugula Ricotta Bowl
You can basically top your ricotta bowl with anything sweet or savory, but my most recent favorite combo is fresh peaches, arugula, sliced almonds, and a slice or two of prosciutto. Finish it off a drizzle of olive oil, balsamic glaze, or honey if desired. But honestly, it’s just as good without the drizzle!
Start making this bowl by adding a scoop of ricotta to a serving bowl. Spread it onto half of the bowl using the back of a spoon.
Now, add the arugula to the other half of the bowl. Top with fresh peach slices. Sprinkle the sliced almonds on top and add a slice or two of prosciutto.
Serve immediately, or with a drizzle of honey, olive oil, or balsamic glaze.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup arugula
- 1 peach, pitted and sliced
- 1-2 slices prosciutto
- 2-3 tbsps. sliced almonds
- Optional: honey, olive oil, or balsamic glaze for drizzling
Instructions
- Add ricotta to serving bowl. Spread onto half the bowl with back of spoon.
- Add arugula to other half of the bowl. Top with peach slices.
- Sprinkle almonds on top and add slice of prosciutto.
- Serve immediately, or with a drizzle of honey, olive oil, or balsamic glaze.
This ricotta bowl is one of my new favorite summer lunches. I’ve even gone so far as to just dip peaches in ricotta as a snack. But I promise you this – you’ll never have to worry about what to do with that last bit of ricotta after making this dish!
Did you make this Peach and Arugula Ricotta Bowl recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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