This is an uncomplicated appetizer, perfect in summer or when you’re longing for the warm and light Swedish summer evenings. Just make sure that you have ripe nectarines and not tasteless ones, like the ones I bougth yesterday. The idea is from Swedish chef Leila Lindholm, but I’m not writing down the quantites as it’s not really necessary.
Ricotta filled nectarines wrapped in Pata Negra
Pata Negra, a couple of slices
Cut each nectarine in half. Remove the pit and cut the halves into wedges. Spread some ricotta on each wedge. Wrap each wedge in a piece of Pata Negra and fix with a tooth pick.