Grilled Peach & Ricotta Breakfast Toasts with Hot Honey

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 3 ripe peaches
• 4 thick sourdough slices
• 1 cup whole-milk ricotta
• 3 tbsp hot honey
• 1/4 cup fresh basil leaves
• 1 tsp lemon zest
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup toasted almonds
• pinch flaky sea salt

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 for 3–4 minutes until deep grill marks appear and the fruit softens slightly; flip and warm the skins another minute. Transfer to a cutting board and slice into thick wedges.
3. 3Brush both sides of the sourdough slices with the remaining olive oil. Grill 1–2 minutes per side until crisp and marked.
4. 4In a small bowl, stir the ricotta with lemon zest, kosher salt, and a few grinds of black pepper until creamy and spreadable.
5. 5Spread a thick layer of the lemon ricotta over each warm toast. Arrange the grilled peach wedges on top, slightly overlapping.
6. 6Drizzle each toast generously with hot honey so it drips into the ricotta.
7. 7Tear fresh basil leaves over the peaches, scatter chopped toasted almonds for crunch, and finish with a tiny pinch of flaky sea salt.
8. 8Serve immediately while the toast is still warm and the peaches are juicy.