Roasted Peach and Whipped Ricotta Toasts
Though avocado toast may be one of the most trendy breakfast toasts these days, it’s far from the only variety of delicious toast options. Really, you can toast a slice of bread and put just about anything you want on it, and call it fancy toast. However, obviously, there are some pairings that make for tastier toast than others.
In its most simple form, toast can be enjoyed with jam or butter, but in our opinion, the more decadent the better! The key to a really great tasting and filling slice of toast is to use a large and sturdy piece of bread so that it can hold the toppings of your choosing. Though bread is the base of toast, what really makes it delicious is what you put on top of it.
Eating the same variety of toast every morning can for sure get boring, but if you switch up the types of bread and toppings, you’ll have something new and delicious every day. And, toast is not just a breakfast food. Depending on what you top it with, it can be a great lunch, mid-day snack or appetizer as well.
Our Roasted Peach and Whipped Ricotta Toasts recipe is one that can be enjoyed at any time of day. It makes a filling breakfast choice, a quick and easy lunch, and is also great as a snack or as a food pairing with wine.
The recipe pairs sweet peaches, roasted to make them a bit soft, with ricotta cheese. Fruit and cheese is always a great combo, and this is no exception. With the right seasonings and garnishes, including Manuka Honey, the flavors are really enhanced. From the very first bite you’ll be delighted by the sweet and refreshing flavors. This toast is topped enough to fill you up, but not too much that toppings will fall off as you hold it.
Grab some fresh peaches from a local farmers market, your favorite ricotta cheese, a jar of Wedderspoon Manuka Honey, and give this toast a try! Though summer might be peach season, this is a recipe that can be enjoyed year-round. Leave a comment to let us know what you think about this fruity, creamy toast recipe!
2 medium peaches, thinly sliced
- 1 teaspoon fresh lemon juice
- 1 teaspoon extra virgin olive oil, plus extra for garnish
- ½ cup whole milk ricotta
- 2 slices sourdough bread, toasted
½ tablespoon Wedderspoon Manuka Honey, plus extra for drizzling
- Torn fresh basil leaves
- Flaky sea salt
Preheat oven to 350 degrees. Toss sliced peaches with lemon juice and olive oil, and place in a single layer on a parchment-lined baking sheet.
- Bake for about 20 minutes, until they soften and slightly caramelize. Set aside to cool.
- In a medium bowl, combine ricotta, Wedderspoon Manuka Honey, and a pinch of seat salt, and blend until smooth and creamy.
- To assemble, spread a generous amount of whipped ricotta onto the toasts. Nestle the roasted sliced peaches on top, tucking in torn fresh basil and a drizzle of both extra virgin olive oil and Wedderspoon Manuka Honey.
- Sprinkle with flaky sea salt, if desired.
*Optional additional garnishes: Coarsely chopped toasted nuts, such as pistachios, almonds or hazelnuts; finely chopped herbs such as fresh rosemary, thyme or mint may be subbed for the fresh basel; pickled shaved fennel, res onion or a bit of freshly ground cracked black pepper will add a savory note.
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