Peach Ricotta Toast

Sunny stone-fruit toast culture meets Italian-style ricotta on the grill. Ripe peaches macerated with honey crown thick sourdough, finished with basil, lemon zest, and a light balsamic drizzle.

Serves 4 · 15 min prep · 6 min cook

Estimate for one serving

• 320 cal
• 12g protein
• 42g carbs
• 12g fat
• 4g fiber

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Ingredients

• 3 medium ripe peaches
• 1 cup fresh ricotta cheese
• 4 slices thick sourdough bread
• 3 tbsp honey
• 8 leaves fresh basil leaves
• 1 tsp lemon zest
• 2 tsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 2 tsp balsamic glaze

Instructions

1. 1Slice the peaches in half, remove pits, and cut into 1/4-inch wedges. Place wedges in a bowl, drizzle with honey and the lemon zest, then gently toss and let macerate at room temperature for 10 minutes until juices release and fruit smells fragrant.
2. 2While peaches macerate, preheat a grill pan or outdoor grill to medium-high heat (about 400°F). Brush both sides of the sourdough slices lightly with olive oil.
3. 3Grill the bread for 2–3 minutes per side until deep golden grill marks appear and the edges are crisp. Transfer to a wire rack so they stay crunchy.
4. 4In a small bowl, stir the ricotta with the remaining honey, salt, and a few cracks of black pepper until smooth and lightly sweetened.
5. 5Spread a generous honeyed ricotta evenly over each warm toast, reaching nearly to the edges.
6. 6Arrange the macerated peach wedges in a single overlapping layer on top of the ricotta, spooning any accumulated peach juices over the fruit.
7. 7Tear the basil leaves into small pieces and scatter them over the peaches. Finish each toast with a light drizzle of balsamic glaze and flaky sea salt.
8. 8Serve immediately while the toast is still warm and the peaches are juicy. Pair with iced coffee or sparkling water with mint for a bright July breakfast.