Nectarine Ricotta Toast & A Golden Hour Martini

Summer Dinner For One

Hi,

Welcome back to Table For One! This week I’m back with another food and drink pairing (my favourite yet but don’t tell the other 2) and this one screams summer, even if the weather outside doesn’t.

It starts with a nectarine, or a peach if you’re that way inclined, chopped and gently folded together with vine tomatoes, pickled jalapeños, extra virgin olive oil, salt and pepper. Spooned on top of garlic-rubbed sourdough smothered in ricotta, this is truly the most gorgeous snack, lunch, dinner or in this case, aperitivo.

The real star of this show though, is the cocktail. A golden hour martini which has surprised me by taking the number one spot as my new cocktail of preference. The surprise comes because I usually prefer a slightly longer or sweeter drink (see also: one that tastes less like alcohol).

It is a truth universally acknowledged that martini drinkers are in fact better than everyone else (at least, that’s what they’ve always told me?) and now that I can officially consider myself a member of the martini club, I can confirm this self-proclaimed truth to be well founded. I highly encourage making this drink if only to bestow the same honour upon yourself. You lucky thing.

In m opinion, the perfect martini glass, which you can find here (aff)

This drink is short and sharp without burning or making you wince. Though it is almost entirely alcohol, two elements make this drink more than bearable. Firstly, limoncello and more specifically its sugar content allowing for a slight nod towards the sweet/sour combination of a gin sour (my favourite cocktail prior to this discovery).

Secondly, extra virgin olive oil!! Though I’m quite clearly not the first person to put olive oil in a drink, I think this might be the first time I’ve actually tried it and now I shall never return to the un-oiled life. It’s really quite a marvellous thing to experience how the oil smooths the alcohol, coating the palette and balancing the whole drink. Consider me a woman obsessed.

I must give a shout out to the olive oil in question*. The olive oil I used in these recipes is from Citizens of Soil, a wonderful, independent, female-founded and female-focused company that champions small-scale olive oil producers across Europe. This specific bottle is Sicilian produced by Francesca in Syracuse with beautiful label designed in collaboration with artist Hal Haines inspired by the landscape of the region. They describe the taste as:

Nose: Aromas of green bell pepper and chicory, followed by softer notes of creamy artichoke and red apple. There’s also herbal notes too, like wild spearmint.

Palate: The palate has a medium bitterness that’s short, with a chicory and nutty note. The finish is like a chile on your throat, with a lingering spice.

Pairs with...
Whether drizzled over lemon pasta, rocket salads or paired with anchovies and warm bread, this oil brings a fresh, classically Sicilian feel to the table.

If you’re interested in trying their oils you can buy individual bottles or subscribe to their olive oil club (my kinda club) and get a new oil each month! I also think this is a brilliant present for someone you love, and who loves olive oil.

A final note: I adore these martini glasses and think they’re perfect. If you like them too you can find them here. (aff)

Right, enough nattering, time to make yourself something delicious.

Big love, as always,

Eleanor x

Nectarine & Tomato Bruschetta with Ricotta

1 Nectarine, diced

1 Vine Tomato (same size as the nectarine), diced

1/4 Red Onion finely sliced

4-5 Slices of Pickled Jalapeńo chopped

1 Tbsp Extra Virgin Olive Oil plus extra for drizzling

Salt

Black Pepper

1 Piece Sourdough toasted

1 Garlic Clove peeled

3-4 Tbsp Ricotta

Combine the nectarine, tomato, onion, jalapeńos and olive oil together. Season with salt and pepper.

Toast the bread and then rub with the raw garlic. Spoon the ricotta on top the spoon over the nectarine salsa.

Finish with an extra drizzle of oil and a pinch of salt.

Golden Hour Martini

40 ml gin

20 ml limoncello

10 ml fresh lemon juice

1 tsp (5 ml) extra virgin olive oil

Ice

Lemon Peel to garnish

Add everything to a jar or cocktail shaker with ice. Shake vigorously and pour into a coupe or nick and nora. Garnish with lemon peel if you like.

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*please note that my post on Instagram was a paid collaboration with said olive oil brand, but the inclusion in my newsletter is not paid for, a statement that I can appreciate feels a little contradictory but essentially, the reason I’m talking about the brand in this newsletter specifically is because I love it!! I think it’s a brilliant company with brilliant ethics. I have spoken about Citizens of Soil prior to this collaboration and will continue to do so after, so hopefully you can trust that I really do mean every word I say about them (as I do with all brands I work with). And big love to anyone who supports my paid work in any way, it is the only way I can do this job, and I’m very grateful that I can continue to do so for now.