Tomato-Peach Caprese with Chive Ricotta

Ingredients:

2 large cloves garlic, minced

2 tablespoons olive oil

1 cup Tofutti Better Than Ricotta Cheese

1 tablespoon red wine vinegar or balsamic vinegar

1.5 ounces chives, snipped (use kitchen shears); reserve 1 to 2 tablespoons

1/8 teaspoon freshly ground black pepper

1 large ripe peach, diced

1 large ripe tomato, diced

1 to 2 tablespoons pistachios, finely chopped

Sea salt

Accompaniments: crackers or cucumber slices

Directions:

At least 30 minutes before preparing, combine garlic and olive oil in a small container and let steep at room temperature.

In a small bowl, stir together Tofutti Better Than Ricotta Cheese, red wine or balsamic vinegar, chives, and pepper until completely combined. Spread onto serving plate or board.

In another small bowl, gently toss together tomatoes and peaches with 1 tablespoon garlic oil and spoon on top of ricotta. Drizzle with remaining garlic oil and sprinkle with reserved chives, pistachios, and sea salt to taste.

Serve immediately with crackers and/or cucumber slices.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.