Grilled Peach Ricotta Toast with Hot Honey & Pistachios

Serves 4 · 10 min prep · 10 min cook

Estimate for one serving

• 355 cal
• 12g protein
• 48g carbs
• 14g fat
• 5g fiber

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Ingredients

• 2 ripe peaches
• 4 thick sourdough slices
• 1 cup whole-milk ricotta
• 3 tbsp honey
• 2 tbsp hot honey
• 1/4 cup shelled pistachios
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 1/4 tsp kosher salt
• 1 tbsp olive oil
• 1/4 tsp black pepper

Instructions

1. 1Heat a grill pan or outdoor grill to medium-high (about 400°F). Halve the peaches, remove pits, and brush the cut sides lightly with olive oil.
2. 2Place peaches cut-side down on the hot grates and grill undisturbed for 3 to 4 minutes until deep grill marks appear and the flesh softens and caramelizes. Flip briefly for 1 minute, then transfer to a cutting board and slice into thick wedges.
3. 3While peaches grill, toast the sourdough slices until golden and crisp on the outside but still tender inside, either on the grill edges or in a toaster.
4. 4In a small bowl stir the ricotta with regular honey, lemon zest, salt, and a few cracks of black pepper until smooth and lightly sweetened.
5. 5Spread a thick layer of the whipped ricotta onto each warm toast, reaching all the way to the edges.
6. 6Arrange the warm grilled peach wedges over the ricotta in a single overlapping layer.
7. 7Drizzle each toast generously with hot honey so it pools in the peach crevices. Roughly chop the pistachios and scatter them over the top along with fresh thyme leaves.
8. 8Serve immediately while the peaches are still warm and the toast is crisp; the contrast of cool ricotta, jammy fruit, and spicy-sweet honey is best right away.