Peach carpaccio with goat cheese, honey & basil

What goes in

• 2 ripe peaches
• 100 g young goat cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 2 tbsp honey
• 6 fresh basil leaves
• 1 pinch flaky sea salt

How to do it

1. 01

   Place the peaches in the freezer for at least 6 hours, until rock hard.

2. 02

   Using a mandoline, slice the frozen peaches as thinly as possible.

3. 03

   Arrange the peach slices in overlapping layers on a plate, like a carpaccio.

4. 04

   Crumble the young goat cheese over the peach slices.

5. 05

   Drizzle with olive oil and balsamic vinegar.

6. 06

   Tear the basil leaves and scatter over the top.

7. 07

   Finish with a drizzle of honey and a pinch of flaky sea salt. Serve immediately.