Grilled Peach & Ricotta Breakfast Toasts with Hot Honey

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 340 cal
• 12g protein
• 42g carbs
• 15g fat
• 4g fiber

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Ingredients

• 3 ripe peaches
• 4 thick sourdough or country bread slices
• 1 cup whole-milk ricotta
• 2 Tbsp honey
• 2 Tbsp hot honey
• 1 tsp fresh thyme leaves
• 1 tsp lemon zest
• 1/4 cup toasted sliced almonds
• 1 Tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1 Tbsp unsalted butter

Instructions

1. 1Preheat a grill pan or outdoor grill to medium-high heat (about 400°F). Halve and pit the peaches, then brush the cut sides lightly with olive oil.
2. 2Grill the peach halves cut-side down 3 to 4 minutes until deep grill marks appear and the fruit softens and caramelizes. Flip for 1 minute more, then transfer to a cutting board and slice into thick wedges while still warm.
3. 3Brush both sides of the bread slices with a little olive oil or melted butter. Grill or toast 1 to 2 minutes per side until crisp and lightly charred at the edges.
4. 4In a small bowl stir the ricotta with regular honey, lemon zest, half the thyme, salt, and a grind of black pepper until creamy and fragrant.
5. 5Spread a generous swoosh of the sweetened ricotta onto each warm toast, creating little valleys to catch juices.
6. 6Arrange the warm grilled peach wedges over the ricotta. Drizzle everything with hot honey so it runs into the fruit and cheese.
7. 7Scatter toasted almonds and the remaining thyme leaves on top. Finish with a tiny pinch of flaky sea salt to sharpen the sweet-savory balance.
8. 8Serve at once while the toast is still crunchy and the peaches release their juices into the ricotta. Perfect for a slow Saturday before school-week batch cooking begins.