Grilled Peach & Heirloom Tomato Ricotta Breakfast Toast

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 4 thick sourdough slices
• 2 ripe peaches
• 2 medium heirloom tomatoes
• 1 cup whole-milk ricotta
• 3 tbsp extra-virgin olive oil
• 2 tbsp honey
• 1/4 cup fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest
• 2 tbsp balsamic glaze

Instructions

1. 1Preheat a grill pan or outdoor grill to medium-high heat, about 400°F. Brush both sides of the sourdough slices lightly with olive oil.
2. 2Halve the peaches, remove pits, and cut into ½-inch wedges. Slice the heirloom tomatoes into thick rounds and set aside on a plate.
3. 3Grill the bread 2–3 minutes per side until deep golden with clear grill marks and a crisp exterior; transfer to a wire rack so it stays crunchy.
4. 4Brush the peach wedges with a little more olive oil and grill 2 minutes per side until lightly charred and juicy but still holding shape. Remove and let cool 1 minute.
5. 5In a small bowl, stir the ricotta with lemon zest, salt, and a drizzle of olive oil until smooth and spreadable.
6. 6Spread a generous layer of the seasoned ricotta over each warm toast. Arrange alternating slices of grilled peach and heirloom tomato on top, slightly overlapping.
7. 7Drizzle honey and balsamic glaze over the fruit. Finish with torn basil leaves, flaky sea salt, and several grinds of black pepper.
8. 8Serve at once while the toast is still warm and the peaches release their juices into the ricotta.