Honey-Peach Ricotta Breakfast Bowls with Toasted Almond Crunch

Serves 4 · 15 min prep · 4 min cook

Ingredients

• 2 cups whole-milk ricotta
• 3 ripe peaches
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 cup sliced almonds
• 1 cup granola clusters
• 2 tbsp fresh mint leaves
• 1 tsp lemon zest
• 1 pinch kosher salt
• 1/4 tsp ground cinnamon

Instructions

1. 1Place a dry skillet over medium heat and toast the sliced almonds, tossing often, until golden and fragrant, 3 to 4 minutes; transfer to a plate to cool.
2. 2In a mixing bowl stir ricotta with half the honey, vanilla, lemon zest, cinnamon, and a tiny pinch of salt until smooth and lightly sweetened.
3. 3Halve the peaches, remove pits, and cut into thin wedges or bite-size chunks.
4. 4If peaches need a flavor boost, toss them briefly with the remaining honey in a bowl and let sit 5 minutes so juices collect.
5. 5Divide the whipped ricotta among four shallow bowls, spreading it into a swoosh with the back of a spoon.
6. 6Arrange peach slices over the ricotta. Drizzle any accumulated peach honey juices on top.
7. 7Scatter toasted almonds and granola clusters for crunch. Tear mint leaves over each bowl.
8. 8Serve immediately for maximum contrast of cool creamy ricotta, juicy peaches, and crisp toppings. Optional: extra honey drizzle at the table.