Grilled Peach & Whipped Ricotta Breakfast Toasts with Hot Honey

Serves 4 · 10 min prep · 10 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 42g carbs
• 12g fat
• 5g fiber

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Ingredients

• 2 large ripe peaches
• 4 slices thick-sliced sourdough
• 1 cup whole-milk ricotta
• 2 tbsp honey
• 2 tbsp hot honey
• 1 tbsp extra-virgin olive oil
• 1 tsp lemon zest
• 1/4 tsp kosher salt
• 1 tsp fresh thyme leaves
• 1/4 cup toasted sliced almonds
• pinch flaky sea salt

Instructions

1. 1Heat a grill pan or outdoor grill to medium-high (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 until deep grill marks appear and the fruit softens and caramelizes, 3 to 4 minutes. Flip briefly for another minute, then transfer to a cutting board and slice into wedges.
3. 3While the peaches grill, toast the sourdough slices until golden and crisp on both sides.
4. 4In a small bowl whip the ricotta with regular honey, lemon zest, and kosher salt until light and spreadable.
5. 5Spread a generous layer of whipped ricotta on each warm toast. Arrange the warm grilled peach wedges over the ricotta.
6. 6Drizzle each toast with hot honey, scatter toasted almonds and fresh thyme leaves, and finish with a tiny pinch of flaky sea salt.
7. 7Serve at once while the toast is still crunchy and the peaches are juicy-warm against the cool ricotta.