Roasted apricot ricotta bruschetta and a glass of rosé

This post is sponsored by Babylonstoren.

We have been blessed with the sunshine these past few weeks and I have soaked up as much of it as I can, following the sun (beach towel, book and glass of rosé in hand) as it spots its way around my little garden. Most meals have been enjoyed outside and, wherever I can I’ve spent as much time as I can making them outside too.

Podding peas, slicing courgettes and tomatoes, trimming asparagus and picking mint leaves for a salad. There is something so enjoyable about doing these things with the company of the sun. Even more so with a cool glass of rosé to hand.

I love a glass of rosé this time of year and I am thrilled to be partnering for a second year with the brilliant Babylonstoren, celebrating their Mourvèdre Rosé 2020 vintage. Babylonstoren is one of the oldest Cape Dutch farms in the South African winelands. It is a place I dream of visiting one day having heard tales and seen photographs of its beautiful vegetable garden and restaurant. This rosé comes straight from their vineyards. It is beautifully crisp and light with notes of raspberry and rose and an ever so subtle punch of dry acidity. For me it is the taste of summer.

It pairs perfectly with food and I love it especially with my roasted apricot and ricotta bruschetta. You’ll find the recipe below and you can buy their delicious Mourvèdre Rosé 2020 vintage (£14.99 a bottle) here.

Ingredients

 | Serves 2-3 | 

• 6 apricots

• Olive oil

• 10 small pieces of toast

• 150g ricotta

• A handful of fresh mint

• Honey (that you can drizzle)

 Method

• Preheat your oven to 200 degrees and line a tray with baking parchment.

• Halve and de-stone your apricots. Place them on the tray cut side up, drizzle with a little olive oil and roast for 20 mins. Allow them to cool.

• Spread the toast generously with ricotta. Top with the cooled apricots.

• Drizzle with honey and tear over the fresh mint.

• Enjoy with a cool glass of rosé.