Grilled Peach Ricotta Toast

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 3 medium ripe peaches
• 8 slices thick-sliced sourdough bread
• 1 1/2 cups whole-milk ricotta
• 3 tbsp honey
• 2 tsp fresh thyme leaves
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup toasted pistachios, roughly chopped
• for finishing flaky sea salt

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly so the fruit and bread won’t stick. If cooking indoors, heat a large cast-iron grill pan over medium-high until smoking hot.
2. 2Halve the peaches, remove the pits, and cut each half into 3 thick wedges. Toss the wedges gently in a bowl with olive oil, kosher salt, and a grind of black pepper.
3. 3Place peach wedges cut-side down on the hot grill. Cook without moving for 2–3 minutes until deep grill marks appear and the fruit softens slightly and smells caramelized. Flip once and grill another 1–2 minutes, then transfer to a plate.
4. 4Brush both sides of the sourdough slices with the remaining olive oil. Grill the bread 1–2 minutes per side until golden with charred edges and crisp outside but still soft in the center.
5. 5In a medium bowl, stir together the ricotta, lemon zest, honey, thyme leaves, remaining kosher salt, and black pepper until creamy and lightly sweet. Taste and adjust seasoning.
6. 6Spread a generous layer of the seasoned ricotta onto each warm grilled toast, going almost to the edges so every bite is creamy.
7. 7Arrange 2–3 warm grilled peach wedges on top of each toast, pressing them gently into the ricotta so they stay put.
8. 8Drizzle the remaining honey over the peaches and ricotta. Scatter chopped pistachios and flaky sea salt over each toast.
9. 9Transfer the toasts to a large wooden board or platter for sharing. Serve immediately while the bread is still crisp and the peaches are warm against the cool ricotta.